California Central Coast Recipes

Strawberry Walnut Watercress Salad

Strawberry Walnut Watercress Salad is a perfect salad when our local strawberries are at their peak flavor! We wanted a salad that would be a little different but yet very appealing. We just HAD to find a way to incorporate fresh strawberries -one of everyone's favorite fruits in a fresh late Spring early Summer Salad. So, to match the berries, we found some gorgeous watercress that was worthy of the strawberries.

The strawberries and greens, paired with a homemade, slightly sweet vinaigrette made with a little red wine vinegar, walnut oil, dried basil, a little Tupelo honey, salt and pepper make quite a show! We topped-off our salad with a few roasted walnut pieces, strawberries and just for fun, a very nice Amish Farmer Blue Cheese. This is almost a meal in itself! And very satisfying! 2018, Strawberry Walnut Watercress Salad
Preparation time: 15 minutes
Cooking time:
re-calculate ingredients for:


1/4 cup Red wine vinegar
1/4 cup Walnut oil
Dash Salt
1/2 teaspoons Dried Basil
1 teaspoons Tupelo honey (Or a honey with character)
1 pint Fresh Strawberries
4 ounces Watercress
1/3 cup Coarsely chopped Walnuts
Crumbled Amish Farmer or other quality Blue Cheese

Preparation Directions.

1 To make the vinaigrette, in a glass measuring cup large enough to hold the dressing, add the wine, salt, walnut oil, basil, honey. Using a whisk, beat until all ingredients are combined. Taste and correct the seasoning with a dash of salt to taste.

2 Wash and dry the strawberries and watercress. If the strawberries are large, you can halve or quarter them. Discard any stringy watercress leaves.

3 Add the strawberries and watercress to a large bowl. Add the chopped walnuts and vinaigrette to taste and toss well. Sprinkle some crumbles blue cheese on top and serve.

Wine and Food Pairing and Serving Suggestions.

The vinaigrette is slightly sweet and the salad itself is very light, so it pairs very well with a nice off-sweet spicy Gewurztraminer.

A tip from Sue!

Frying fish is not hard

Frying fish is not hard. The trick is to evenly coat the fish and allow the coating to set and dry a bit before frying. The purpose of the coating is to keep moisture in NOT absorb oil! To minimize oil absorption fry at a temperature between 350F and 400F max