Tom Fitzmorris

Watercress and Spinach Salad with Pecans

Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

This is one of my favorite salads. I love the way the softness and pepperiness of the watercress plays against the crisp nuttiness of the pecans. And it doesn’t have ambitions to become an entrée. Don’t even try it unless the watercress is very fresh. Any yellow at all is bad news.

Ingredients

Salad

  • 1 bag of spinach, picked and washed
  • 1 bunch of watercress, trimmed and washed
  • 1½ cups

Method

  1. Tear the larger spinach leaves into pieces. Toss the spinach with the watercress and mushrooms in a salad bowl.
  2. Put the dressing ingredients into a food processor or blender and process until emulsified. Add the dressing to the greens and toss until the leaves are well coated.