Watercress Salad With Roasted Tomato Dressing
Serves 6
Recipe By: Tyler Florence
1 pints cherry tomatoes
1 clove garlic -- smashed
Extra-virgin olive oil -- for drizzling, plus 1/4 cup for the
dressing
Kosher salt and freshly ground black pepper
1 tablespoons red wine vinegar
1 teaspoons sugar
Handful fresh parsley leaves
1/4 French baguette -- thinly sliced croutons
8 ounces (1/2 log) creamy goat cheese -- room temperature
2 bunch hydroponic watercress (feathery variety)
Preheat oven to 350 degrees F. Take a roasting dish and lay the tomatoes
out with the garlic. Drizzle with olive oil and season with salt and
pepper. Place in the oven and roast for 15 to 20 minutes until the
tomatoes have burst and juices are slightly caramelized. Remove from the
oven and place in a blender with all the pan juices. Add the red wine
vinegar, 1/4 cup olive oil, sugar, parsley, and salt and pepper. Pulse
until well combined. Set aside to cool in the refrigerator while you
prepare the croutons. Take a sheet tray and lay out thin slices of the
baguette. Drizzle with olive oil and season with salt and pepper. Place
in the hot oven and bake until golden brown and crispy. The croutons will
take 5 to 7 minutes. Remove from oven and while still warm, smear each
piece with some goat cheese. Set aside. Take a platter and layer with
goat cheese croutons. Top with mounds of feathery watercress and drizzle
over the roasted tomato dressing.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 to 8 servings
Recipe Notes
Serve with Ultimate Crab Cakes
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