Switch Out The {boring} Green Salad For This Manchego Cheese & Watercress Salad

I created this salad to balance the robust flavors of the Mediterranean White Fish dish.  Now I make it all the time because it’s so darn tasty and easy to whip up. The spicy watercress, gives the mellow Manchego cheese and toasted pine nuts a nice kick and the Lemon-Olive Oil Dressing ties it all together with a kiss of citrus. The flavor combination makes this salad the perfect accompaniment to any of your main dish recipes with big flavors or just a delicious light salad on it’s own.

From my kitchen to yours  XO ~ L

Serves 6-8


  1. First toast the pine nuts – heat the oven to 400 degrees
  2. Spread pine nuts on cookie sheet, put them in the oven until golden brown – usually about 10 minutes.  But watch them,  they burn fast!
  3. Take pine nuts out and let cool
  4. Cut stems off watercress so the leaves are left with 1/2″ stems , wash and dry thoroughly.
  5. Place watercress in salad bowl and toss with lemon-olive oil dressing
  6. Season to taste with salt and pepper
  7. Add in Manchego cheese and pine nuts.
  8. Toss with the Lemon-Olive Oil Dressing and serve!

 Lemon-Olive Oil Dressing:


1. Pour lemon juice into a small bowl

2. Add salt and pepper

3. Drizzle olive oil into the bowl slowly and steadily with one hand while whisking ingredients together with a fork with the other   hand.  Continue to whisk until creamy.

Liza’s Trick:  If you are having trouble getting the dressing to emulsify, pour all the ingredients into a small jar, tighten the lid and shake away until blended together.

List of

4 bunches live watercress

1 cup Manchego cheese shredded

1/2 cup toasted pine nuts

 Lemon-Olive Oil Dressing:

1 1/2 lemons fresh squeezed

1/2 cup olive oil

1/4 tsp salt

1/4 tsp pepper