Watercress Salad with Pickled Longan Recipe

If you’re looking for a salad that is more complex than your current relationship status, try this Watercress Salad with Pickled Longan recipe from one of our creative customers, Kim Harada.

“I would say that this salad is a fun marriage of surprise; the bitterness of the watercress is met perfectly by the acidity and sweetness of the pickled longan and the salty, sharp, aged tomme cheese,” Kim said.

Find the longan, pineapple vinegar, baby watercress, oranges, and tomme cheese on our marketplace now to make this salad a reality. Unlike your complicated relationship situation, we can guarantee that this salad ends well!

Watercress Salad with Pickled Longan

INGREDIENTS

• 1/2 cup Raw Pineapple Vinegar (Vintage Vinegars) or unseasoned rice vinegar
• 8 oz Longan (From Our Farmers), peeled and deseeded
• 8 oz Baby Watercress (Let’s Grow Farms)
• 3 tablespoons fresh orange juice, divided (From Our Farmers oranges)
• 1/3 cup Goat Milk Tomme Cheese (Sweet Land Farm), shredded
• 2 tablespoon sugar
• 2 star anise pods
• 1/2 teaspoon fennel seeds, chopped
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons kosher salt, plus more
• 1 tablespoon olive oil
• Freshly ground black pepper
• 1/3 cup sliced almonds and chopped walnuts (or nuts of your choice)

PREPARATION

1. Combine vinegar, sugar, star anise, fennel seeds, red pepper flakes, 2 teaspoons salt, 2 tablespoons orange juice, and 1/4 cup water in a medium bowl or glass jar.
   
2. Stir or shake until sugar and salt dissolve.
   
3. Add longan and allow to sit at room temperature for at least 30 minutes.
   
4. Just prior to serving, toss watercress in a large bowl with oil, 3 tablespoons strained pickling liquid, and remaining 1 tablespoon orange juice; season with salt and pepper.
   
5. Transfer to a platter and scatter drained pickled longan, nuts, and goat cheese over top.
   
   Serves 4-6

For me, supporting local farmers is just a small part I can do to help support our local community… And diving into cooking (as just an amateur home cook) has been a way for me to learn to appreciate ongoing processes and create a practice for myself that bring some joy and also new skills and knowledge. And provides a way to share with others!