Watercress Salad with Grilled Apples and Ricotta

Sterling Publishing Co., Inc.
  • Yield: 4 servings


4 apples (varieties such as Macoun, Winesap, and Honeycrisp are perfect, as they have a wonderful balance of sweet and sour and maintain their crisp texture when grilled), cut into quarters and cored
Kosher salt
2tablespoons extra-virgin olive oil
1pound watercress
2teaspoons red wine vinegar
1clove garlic, grated on a Microplane or very finely minced
2teaspoons whole-grain mustard
2ounces ricotta salata


  1. Season the apples with a pinch of salt and toss them with a little of the olive oil to coat them evenly. Place the apples directly over the coals of a small fire  flavored with apple wood and grill until they begin to caramelize and are just tender throughout, about 7 minutes.
  2. In a large bowl, mix the watercress with the vinegar, garlic, mustard, and remaining olive oil. Season with a pinch of salt and toss to combine.
  3. Arrange the dressed greens on a large platter and top with the grilled apples. Crumble the ricotta over the salad and serve immediately.

Reprinted with permission from Where There’s Smoke © 2013 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.