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Watercress Salad With Roasted Tomato Dressing

Make Watercress Salad With Roasted Tomato Dressing at home with Cherry Tomatoes, Garlic Smashed, Red Wine Vinegar, and Sugar. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredientes

• 1 pt
• 1 clove
• 1/4 cup
• 1 tbsp
• 1 tsp

Preparo (prévia)

1. 1

   Handful fresh parsley leaves 1/4 French baguette, thinly sliced into croutons

2. 2

   Preheat oven to 350 degrees F. Lay the tomatoes out with the garlic on a roasting dish.

3. 3

   Drizzle with olive oil and season with salt and pepper.

4. 4

   Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized.

5. 5

   Remove from the oven and place in a blender with all the pan juices.

6. 6

   Add the red wine vinegar, 1/4 cup olive oil, sugar, parsley, and salt and pepper.

7. 7

   Pulse until well combined.

8. 8

   Set aside to cool in the refrigerator.

9. 9

   Lay out thin slices of the baguette on a baking sheet.

10. 10

    Drizzle with olive oil and season with salt and pepper.

11. 11

    Place in the hot oven and bake until golden brown and crispy, 5 to 7 minutes.

12. 12

    Remove from oven and while still warm, smear each piece with some goat cheese.

13. 13

    Set aside.

14. 14

    Layer a serving platter with goat cheese croutons. Top with mounds of watercress and drizzle with the roasted tomato dressing.