Daphne’s Watercress Salad With Apples & Manchego

A fresh, sweet, and saveable salad!

Daphne’s Watercress Salad With Apples & Manchego
For the Salad::
1 Fennel bulb
1 Honeycrisp apple, halved, cored, and thinly sliced or shaved on a mandoline
5 cups Packed watercress (about 4 ounces)
1/3 cup Shallot vinaigrette
1/2 cup Shaved Manchego cheese
Sea salt and freshly cracked black pepper, to taste
for the Shallot Vinaigrette::
1 Shallot, finely chopped
1 tablespoon Dijon mustard
1/4 cup White wine vinegar
1/2 cup Extra-virgin olive oil
Sea salt and freshly cracked black pepper, to taste

For Salad:

Remove and reserve the fennel fronds for serving. Core and thinly slice the fennel bulb, or shave on a mandoline.

In a large bowl, combine the fennel, apple, and watercress. Drizzle the dressing around the rim of the bowl and toss until lightly coated.

Divide the salad among four plates and top with the shaved Manchego and reserved fronds. Taste and season with salt and pepper if desired.

For Shallot Vinaigrette:

In a medium bowl, whisk the shallot, mustard, and vinegar to combine. While whisking slowly, stream in the oil until emulsified and smooth. Season with salt and pepper.

TIP: You can also put all the ingredients in a mason jar and shake until combined. Store in the same jar in the refrigerator for up to 3 days!


There is nothing better on a warm spring day like a fresh salad. With apples, cheese, and watercress, this refreshing salad will have you enjoying the sunlight any time of year.

Prep Time: 15 minutes

From Eat Your Heart Out by Daphne Oz. Copyright © 2022 by Daphne Oz. Excerpted by permission of WILLIAM MORROW, an imprint of HarperCollins Publishers. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.