Watercress and Apple Salad with Toasted Hazelnuts and Cider Vinaigrette

A light and refreshing salad featuring peppery watercress, crisp apples, toasted hazelnuts, and a tangy cider vinaigrette. Perfect as a palate cleanser or a light side dish.

Prep Time

15 minutes

Total Time

20 minutes

Calories

347

Level

Easy

Yields

4 servings

Cost

£0.81

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Breakfast•Lunch•Snack•Dessert•Salad•Side Dish

Cuisine:

Jersey•British

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

4ozWatercress(washed and trimmed)

£1.20

2mediumApples(such as Braeburn or Honeycrisp, cored and thinly sliced)

£0.80

0.3cupHazelnuts(shelled and whole)

£0.75

2tablespoonsCider Vinegar(good quality)

£0.10

1teaspoonDijon Mustard

£0.05

1teaspoonHoney(or maple syrup for vegan option)

£0.10

4tablespoonsOlive Oil(extra virgin)

£0.25

0.3teaspoonSalt(or to taste)

0.3teaspoonBlack Pepper(freshly ground, or to taste)

Total Cost

£3.25

£0.81 per serving

The Method

1
Toast the Hazelnuts: Heat a small frying pan over medium heat. Add the hazelnuts and toast for 3-5 minutes, shaking the pan frequently, until fragrant and lightly browned. Be careful not to burn them. Remove from the pan and set aside to cool slightly. Once cool, roughly chop the hazelnuts.
2
Make the Cider Vinaigrette: In a small bowl, whisk together the cider vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper.
3
Slowly drizzle in the olive oil, whisking constantly until the vinaigrette is emulsified and creamy.
4
Assemble the Salad: In a large bowl, combine the watercress and apple slices.
5
Pour the cider vinaigrette over the salad and gently toss to coat. Be careful not to overdress.
6
Sprinkle the toasted hazelnuts over the salad and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (120g)

347 kcal / 1452 kJ

Carbs

22.4g

9% of RDA

Fat

28.4g

41% of RDA

Protein

3.5g

7% of RDA

Detailed Breakdown

Fibre

4.9 g

16% of RDA

Sugar

15.9 g

18% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Toast the hazelnuts just before serving to ensure they are crisp.

Taste the vinaigrette and adjust the seasoning (salt, pepper, honey) as needed.

For a more pronounced apple flavor, consider using a tart apple variety like Granny Smith.

If you don't have watercress, baby spinach or arugula can be substituted.

Cooking Equipment

Small Frying Pan

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Roasted Beetroot and Jersey Cream Tartlets with Walnut Crumble

Earthy beetroot meets rich Jersey cream in these delightful tartlets, topped with a crunchy walnut crumble. A delicious vegetarian option perfect for a light lunch or appetizer.

55 minutes

4 servings

Medium

"Pairs perfectly with this starter"

Dessert

Jersey Milk Panna Cotta with Blackberry Compote and Shortbread Crumbles

A light and creamy panna cotta made with rich Jersey milk, topped with a tangy blackberry compote and buttery shortbread crumbles. Pairs perfectly with savory tarts, such as a roasted vegetable and goat cheese tart.

45 minutes

4 servings

Easy

"The Jersey milk panna cotta echoes the creamy element of the tartlets, extending the indulgence while lightening the overall meal. The tart blackberry compote offers a contrasting fruitiness that cuts through the richness and earthiness. The shortbread crumbles bring a satisfying textural element and buttery flavor, rounding out the meal with a comforting, familiar note."

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Chef's Tips

Toast the hazelnuts just before serving to ensure they are crisp.

Taste the vinaigrette and adjust the seasoning (salt, pepper, honey) as needed.

For a more pronounced apple flavor, consider using a tart apple variety like Granny Smith.

If you don't have watercress, baby spinach or arugula can be substituted.

Watercress and Apple Salad with Toasted Hazelnuts and Cider Vinaigrette

Ingredients

The Method