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Ingredients for 6 salads:


1 tablespoon Dijon mustard

4 tablespoons balsamic vinegar

4 tablespoons olive oil

Kosher salt and pepper, to taste


3 extra large tomatoes

1 large or two small bunches watercress

2 small shallots or white portion of 3 scallions, minced

1/3 cup flat leaf parsley, minced

4 ounces shaved or grated parmesan cheese

Coarse sea salt



Dressing: Measure the mustard into a small mixing bowl.  Whisk in the vinegar and then the oil.  Season to taste.  Reserve.


Salad:  Bring a small but deep saucepan of  water to a boil.  Fill a bowl with iced water.  Core the tomatoes and dip them briefly, about 10 seconds into the boiling water.  Remove immediately to the iced water.  Peel.  Repeat with remaining tomatoes.  Reserve.


Rinse and spin dry the watercress.  Remove the tender stalks from the heavier stems and reserve.


Cut the tomatoes in wedges, 8 to 10 per tomato, about 1/4" thick and distribute on serving plates in a circle like points on a compass.  Place a mound of watercress in the center.  Scatter the onion pieces, parsley and parmesan over all.


Whisk the dressing once more and drizzle over each salad.  Serve immediately.