Watercress Salad Recipe with Roasted Tomatoes, Crispy Prosciutto & Avocado
This salad delivers restaurant quality flavors with minimal effort, featuring a perfect balance of peppery greens, sweet slow-roasted tomatoes, salty prosciutto crisps, and buttery avocado. Ideal for entertaining or elevating your weekday meals, this gourmet salad comes together with just 10 minutes of active prep time.
Yield: 4 side portions
Active Time: 20 minutes
Total Time: 2 hours 30 minutes (includes roasting)
Components
- Slow-Roasted Cherry Tomatoes (2 hours, can be prepared ahead)
- Crispy Prosciutto (10 minutes)
- White Wine Vinaigrette (5 minutes)
- Assembly (5 minutes)
Ingredients
| Quantity | Ingredient | Preparation Notes |
|---|---|---|
| 8 oz (1½ cups) | Cherry tomatoes | Halved lengthwise |
| 4 oz (8 slices) | Prosciutto di Parma | Thinly sliced |
| 1 tbsp | White wine vinegar | Champagne vinegar acceptable |
| 3 tbsp | Extra-virgin olive oil | First cold press preferred |
| 1 tsp | Dijon mustard | Whole grain variant acceptable |
| – | Kosher salt & black pepper | Freshly ground |
| 5 oz (6 cups) | Watercress | Arugula may substitute |
| 1 each | Ripe avocado | Sliced ¼” thick |
| ¼ cup | Pine nuts | Marcona almonds alternative |
Technique
1. Slow-Roasted Tomatoes
- Preheat oven to 225°F (107°C) with rack centered
- Line sheet pan with parchment; arrange tomatoes cut-side up
- Roast 2 hours until concentrated but still pliable
- Chef’s Note: Triple batch stores refrigerated 1 month
2. Crispy Prosciutto
- Increase oven to 400°F (204°C)
- Bake prosciutto on parchment 8-10 minutes until lacquered
- Cool on rack to preserve crispness
3. Vinaigrette
- Emulsify vinegar, mustard, and oil with whisk
- Season judiciously (prosciutto provides salinity)
4. Plating
- Toss watercress lightly with vinaigrette
- Divide among chilled plates
- Fan avocado slices alongside
- Scatter tomatoes and nuts
- Crown with prosciutto shards
Service Recommendation:
Pair with Sauvignon Blanc or Prosecco to complement the peppery greens