Erica De Mane

Wind and rain Italian style, by Luca Signorelli.

Recipe: Watercress Salad with Strawberries, Chives, and Warm Goat Cheese

Rain and more rain, and not so warm either. That’s been May in Manhattan so far (April, too). I actually really love rain, especially dark rainy afternoons with lots of thunder, but I’m sick of cold. I want warm rain, yet so far all we’ve had is cold rain, and a lot of wind too. I do love wind, but, as you might guess, I like warm wind, Miami Beach wind. Too bad none of my weather desires are playing out right now. Not a problem. To cheer myself up I’ve devised this salad, using all the delicate spring foods I could work in—watercress, strawberries, young goat cheese, and chives. I used big strawberries, but if you can get the little wild type, just leave them whole (it’s too early for them in New York, but Tri Star and other wild hybrids will be available in June at my greenmarket. I can’t wait).

Happy spring to you.

Watercress Salad with Strawberries, Chives, and Warm Goat Cheese

(Serves 2)

1 bunch watercress, stemmed
1 small head frisée lettuce, torn into pieces
¼ cup pine nuts, lightly toasted
8 medium strawberries, cut in half
8 chives, cut into long pieces
½ teaspoon balsamic vinegar
½ teaspoon lemon juice
2 tablespoons extra-virgin olive oil, plus a little extra to drizzle
Salt
Freshly ground black pepper
A pinch of allspice
4 ½-inch-thick rounds fresh goat cheese
4 ½-inch-thick slices from a baguette, cut on an angle so they’re longer

Place the watercress and frisée in a salad bowl. Add the pine nuts, strawberries, and about half of the chives.

Set out two salad plates.

In a small bowl, whisk together the balsamic vinegar, lemon juice, and olive oil, seasoning it well with salt, black pepper, and the pinch of allspice.

Place the baguette slices on a small cookie sheet, and set it under a broiler. When the slices are golden, flip them over, then place a slice of goat cheese on each one, seasoning them with salt and a few grindings of black pepper. Broil until the cheese is just starting to melt and the edges of the bread are toasted.

Pour the dressing over the salad, and toss gently. Divide the salad onto the plates, and place two goat cheese toasts around each one. Drizzle a thread of olive oil over each toast, and scatter the remaining chives on top of the salad. Serve right away.