Watercress Salad with Beef and Feta Cheese

(from otenma’s recipe box)

Source: Eating Well

Serves 4 people

Categories: full meal (main/side dish)

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons rice-wine vinegar
  • 2 teaspoons horseradish-flavored mustard
  • 2 bunches watercress sprigs, trimmed (about 6 cups)
  • 1/4 cup chopped fresh mint
  • 3 tablespoons crumbled feta cheese
  • 1 cup grape tomatoes or halved cherry tomatoes
  • 1 lean beef tenderloin steak (about 8 ounces)

Directions

  1. In a nonstick skillet over medium-high heat, sear beef 5 minutes on each side for medium-rare, or until desired doneness.

  2. Season to taste with salt and pepper and let cool slightly.

  3. Meanwhile, in a large bowl, whisk together vinegar, olive oil and mustard; season with salt and pepper.

  4. Add watercress and toss to coat.

  5. Evenly divide cress among four plates.

  6. Thinly slice steak into 20 pieces; arrange atop cress.

  7. Sprinkle with mint, feta and tomatoes.

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