Watercress Salad with Figs and Manchego | culture: the word on cheese
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Watercress Salad with Figs and Manchego

Watercress Salad with Figs and Manchego

Molly Shuster
Delicately sweet, fresh figs shine in this salad. With its slightly gritty texture and rich mouthfeel, shaved Manchego is an ideal foil for both the figs and the bittersweet greens.
Servings 4



  • 2 tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon whole grain mustard
  • 1 lemon juiced
  • 1 small shallot finely chopped
  • cup extra-virgin olive oil
  • Sea salt to taste
  • Freshly ground black pepper to taste


  • 1 bunch watercress ends trimmed
  • 1 bunch frisée white and light green parts only, torn
  • 1 small bulb fennel quartered, cored, and thinly shaved
  • 8 fresh figs halved
  • cup Marcona almonds
  • 1 ounce Manchego thinly shaved


  • ►SHERRY VINAIGRETTE: In a small bowl, whisk together vinegar, mustards, lemon juice, and shallot. Slowly whisk in olive oil. Season with salt and pepper.
  • ►SALAD: Toss watercress, frisée, fennel, figs, and almonds together with just enough sherry vinaigrette to lightly coat. Top with Manchego and serve.

Molly Shuster

Molly is a freelance food stylist, writer and recipe developer. She is one of the co-recipe editors of Gather Journal and has had her work published in various publications including Boston Magazine, Yankee Magazine, The New York Times, Food and Wine, Family Fun, The Boston Globe and Edible Vineyard, among others. Molly currently divides her time between New York and Boston.

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