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Watercress, Cucumber, Asparagus Salad, Dijon Vinaigrette with Tarragon

Watercress, Cucumber, Asparagus Salad, Dijon Vinaigrette with Tarragon

In these east coast parts, sunshine and uncommonly warm temperatures provided for lots of fresh air and outdoor activity over the long weekend. In my case, it also sharpened the senses for a fresh mix of green veg.

Bunch of Fresh Watercress

Watercress. Bright colored rounded leaves attach to the delicate stems on this unique variety whose pleasing bite is sturdy enough to balance with many flavor partners and dressings. I’ve come to call it ‘fancy watercress.’ Pretty isn’t it?

Blanched Asparagus Pieces with half moon seedless cucumber slices

And it goes quite well with two other standout pics among the day’s choice produce displays, asparagus, and long seedless cucumber. The long seedless cucumber is important here I think since its naturally slender shape offers a proportionate size contrast to fancy watercress, besides it has a nice little crunch too.

Dijon Vinaigrette

For the finishing toss, we have Dijon Vinaigrette with a tablespoon of chopped tarragon.

Fresh Tarragon

Um. Tarragon. Tarragon is like the bold girl among the family of herbs, too much of her is not so pleasing but in small doses, she’s a fabulous highlight to the crowd.

It’s sunny again today and with my grandson now having me daily wear his old ‘fit-bit’ I was shortly alerted I need a few more steps filling up the hour so I’m off again to plenty of fresh air and outdoor activity. Who knows I may even gather another sharpening of the senses for an additional fresh veg mix combination, but first let’s enjoy Watercress, Cucumber, Asparagus Salad, Dijon Vinaigrette with Tarragon.

Watercress, Cucumber, Asparagus Salad, Dijon Vinaigrette with Tarragon
Serves 4
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Ingredients
  1. 2 bunches watercress
  2. 1 long seedless cucumber, sliced about a quarter inch thick, then cut in half
  3. 10 thin asparagus spears, tough ends removed, blanched in boiling water for one minute, refreshed in ice water, cut into 1 1/2 inch pieces on the diagonal
For the Dressing
  1. 1/2 teaspoon Dijon mustard
  2. 2 tablespoons white wine vinegar
  3. 1/4 cup of olive oil
  4. pinch or two coarse kosher salt, more or less to taste
  5. couple grinds cracked black pepper
  6. one stem tarragon, leaves removed, chopped
Instructions
  1. Add cucumber and asparagus to a bowl large enough to hold the salad, sprinkle over a small pinch of salt, stir, lightly toss in the watercress. Drizzle on the dressing to lightly coat ingredients, toss again, serve straight away.
For the Dressing
  1. Whisk mustard and vinegar together then a little at a time begin whisking in the olive oil until the mixture is fully emulsified. Sprinkle in the salt, pepper, chopped tarragon, whisk again. Store additional dressing in the refrigerator for use with another salad for up to three days, whisk dressing until emulsified before using.
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2 Comments

  1. Posted February 23, 2017 at 10:04 pm | Permalink

    Hi Peggy, what a beautiful salad you have created, love, love watercress and asparagus. Together this is a salad lovers dream. We have been trying to eat at least one big salad a day, will add this recipe to my list. Take care!

    • Posted February 28, 2017 at 7:55 am | Permalink

      Thanks Cheri. I admire your one salad a day as part of your routine. Nice way to incorporate a selection of veggies!

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.