Arugula and Watercress Salad

Arugula and Watercress Salad

  • Prep: 10 min
  • Cook Time:
  • Total: 10 min
  • Serving: 6 Servings

Serve this sharp and peppery salad drizzled with a Dijon and hazelnut vignette with roast lamb leg or roast chicken and fingerling potatoes.


  • 1 shallot, diced
  • 1/4 cup red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 cup olive oil
  • 1 tablespoon hazelnut oil
  • 1 bunch arugula, stems removed and leaves torn into bite-size pieces
  • 1 bunch watercress, stems removed
  • 1 cup orange segments


  1. Place the shallot, vinegar, mustard, olive oil, and hazelnut oil into a bowl and whisk together until thoroughly blended.
  2. Put the arugula, watercress, and orange segments into a salad bowl and then drizzle with the Dijon vinaigrette. Gently toss to coat and serve immediately.


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