Grape & Watercress Salad with Caraway & Granola
The beauty of this salad, in addition to it’s appearance, is that all of the elements that go into assembling it, can be prepared a day ahead. Another possibility is to forego the homemade granola and pick some up from the help-yourself “bulk” area at Whole Foods. Their vanilla flavored works wonderfully.
Ingredients:
1 cup plain whole-milk Greek yogurt
1/4 buttermilk
1 tsp caraway seeds, toasted, ground (I grind in coffee bean grinder)
Kosher salt, freshly ground pepper
1 tbsp sugar
3 tbsp slivered almonds
3 tbsp steel-cut oats
1 tbsp pine nuts
8 cups watercress, arugula, or upland cress, tough stems removed
1 lb large seedless red grapes, halved
Extra-virgin olive oil
Whisk yogurt, buttermilk, and caraway seeds in a small bowl to form a thick dressing, season with salt and pepper (can be made 1 day ahead. Cover and chill).
Preheat oven to 300F. Stir sugar and 1/4 cup water in medium microwave safe bowl. Microwave on high until mixture is simmering and sugar is dissolved, about 30 seconds. (Alternatively, combine sugar and water in a small saucepan over medium heat until sugar is dissolved.) Stir in almonds, oats, and pine nuts. Let stand for 5 minutes (it’s okay if not all liquid is absorbed). Spread out mixture on a rimmed baking sheet.
Bake mixture, stirring occasionally, until golden brown and crunchy, about 35 minutes. Let cool completely in pan on a wire rack. Break granola into clusters. (Granola can be made 1 day ahead. Store airtight at room temperature.)
Spread 2 tablespoons dressing in center of each plate. Scatter watercress and grapes around dressing; drizzle salad with oil and season with salt and pepper. Top with granola.
