Appetizer: United States – Watercress, Apple, and Cheddar Salad with Warm Mustard-Malt Dressing

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 cups (960 ml) (lightly packed) watercress, tough stems trimmed
1 tart apple (e.g., Granny Smith), cored and thinly sliced
1 small celery rib, thinly sliced on the bias
1 small shallot, very thinly sliced
2 oz (55 g) sharp aged Cheddar, shaved
1 / 2 cup (30 g) fresh coarse breadcrumbs
1 tsp (5 ml) unsalted butter or 1 tsp (5 ml) oil (for toasting crumbs)
1 tbsp (15 ml) chopped chives or parsley
1 tsp (5 ml) mustard seeds (brown or yellow)
2 tbsp (30 ml) malt vinegar (or cider vinegar)
1 tsp (5 ml) Dijon or English mustard
1 / 2 tsp (2.5 ml) whole-grain mustard (optional)
1 tsp (5 ml) honey (or brown sugar), to taste
3 tbsp (45 ml) rapeseed or extra-virgin olive oil, divided
1 tbsp (15 ml) warm water
Sea salt and freshly ground black pepper, to taste

Show original ingredient measurements

4 cups (lightly packed) watercress, tough stems trimmed
1 tart apple (e.g., Granny Smith), cored and thinly sliced
1 small celery rib, thinly sliced on the bias
1 small shallot, very thinly sliced
2 oz / 55 g sharp aged Cheddar, shaved
1 / 2 cup (30 g) fresh coarse breadcrumbs
1 tsp unsalted butter or 1 tsp oil (for toasting crumbs)
1 tbsp chopped chives or parsley
1 tsp mustard seeds (brown or yellow)
2 tbsp (30 ml) malt vinegar (or cider vinegar)
1 tsp Dijon or English mustard
1 / 2 tsp whole-grain mustard (optional)
1 tsp honey (or brown sugar), to taste
3 tbsp (45 ml) rapeseed or extra-virgin olive oil, divided
1 tbsp (15 ml) warm water
Sea salt and freshly ground black pepper, to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Toast the crumbs: In a small skillet over medium heat, melt butter (or warm oil). Add breadcrumbs and cook, stirring, until golden and crisp, 3–4 minutes. Season with a pinch of salt and pepper; transfer to a plate to cool. Toss with chopped chives or parsley.
Prep the salad: In a mixing bowl, combine watercress, sliced apple, celery, and shallot. If desired, splash a few drops of the malt vinegar over the apple to prevent browning while you make the dressing.
Warm the vinaigrette: In the same skillet over medium heat, warm 1 tbsp (15 ml) oil. Add mustard seeds and cook until aromatic and just beginning to pop, 30–60 seconds. Remove from heat; whisk in remaining 2 tbsp (30 ml) oil, malt vinegar, Dijon, whole-grain mustard (if using), honey, warm water, and a pinch of salt and pepper.
Dress and toss: Pour the warm vinaigrette over the salad and toss gently until everything is lightly coated. Taste and adjust salt, pepper, and honey or vinegar as needed for bright, tangy balance.
Plate: Divide the salad among small plates. Top with Cheddar shavings and scatter the toasted herb breadcrumbs over the top for crunch.
Serve immediately so the greens stay perky and the warm, mustardy dressing provides a bright counterpoint to rich, savory mains.

Toast the crumbs: In a small skillet over medium heat, melt butter (or warm oil). Add breadcrumbs and cook, stirring, until golden and crisp, 3–4 minutes. Season with a pinch of salt and pepper; transfer to a plate to cool. Toss with chopped chives or parsley.
Prep the salad: In a mixing bowl, combine watercress, sliced apple, celery, and shallot. If desired, splash a few drops of the malt vinegar over the apple to prevent browning while you make the dressing.
Warm the vinaigrette: In the same skillet over medium heat, warm 1 tbsp oil. Add mustard seeds and cook until aromatic and just beginning to pop, 30–60 seconds. Remove from heat; whisk in remaining 2 tbsp oil, malt vinegar, Dijon, whole-grain mustard (if using), honey, warm water, and a pinch of salt and pepper.
Dress and toss: Pour the warm vinaigrette over the salad and toss gently until everything is lightly coated. Taste and adjust salt, pepper, and honey or vinegar as needed for bright, tangy balance.
Plate: Divide the salad among small plates. Top with Cheddar shavings and scatter the toasted herb breadcrumbs over the top for crunch.
Serve immediately so the greens stay perky and the warm, mustardy dressing provides a bright counterpoint to rich, savory mains.