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Layered Salad


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Layered Salad 0 Picture


  • 1 bunch watercress well rinsed, and dried, stems removed
  • 4 teaspoons Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/4 cup chopped shallots
  • 2 teaspoons fresh parsley
  • 1 teaspoon fresh minced thyme
  • 1/2 cup ripe tomatoes peeled, seeded, and diced
  • 2 tablespoons chopped fresh chives
  • 1/2 cup cucumber peeled, seeded, and diced
  • 1/2 cup hearts of palm rinsed under cold
  • water, drained, and diced
  • 1/2 cup artichoke hearts diced
  • 1/2 cup lump crabmeat
  • Toasted French bread croutons accompaniment


Servings 2


Step 1

Place 2 ring molds, about 3 to 4 inches each, in the center of 2 salad plates. Arrange the watercress around the molds.

To make the dressing, in a small bowl, whisk together the mustard, vinegar, and salt. Slowly add the olive oil, whisking constantly, until emulsified. Add the shallots, parsley and thyme and whisk until well incorporated.

In a bowl, toss the tomatoes with 1 tablespoon of the dressing and 1 teaspoon of the chives. Using a spoon, divide the tomatoes between the ring molds. Repeat the process with the cucumber, hearts of palm, artichoke hearts, and crabmeat, packing each layer down with the back of a spoon.

Carefully remove the molds and drizzle dressing over the watercress. Serve with toasted French bread croutons.

This recipe yields 2 servings.

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