Watercress and Herb Salad with Pink Peppercorn Dressing

Serves 8 as a salad course
Back to recipe


For the dressing:

  • 1 cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 3 tablespoon tomato paste
  • 1 tablespoon fresh lemon juice
  • 1/2 cup milk or cream
  • 2 tablespoons pink peppercorns (or more to taste), crushed with the side of a chef knife, plus more for garnish
  • Salt and freshly ground black pepper, to taste

For salad:

  • 4 cups watercress leaves
  • 4 cups baby spinach
  • 1/2 cup loosely packed flat leaf parsley leaves
  • 3 - 4 scallions, thinly sliced
  • 3 - 4 radishes, thinly sliced
  • 2 tablespoons loosely packed tarragon leaves, chopped if large
  • Sea salt and freshly ground black pepper, to taste


To make the Pink Peppercorn Dressing

  1. Combine mayonnaise, mustard, tomato paste and lemon juice in a small bowl and whisk until smooth. Whisk in milk or cream. Mix in peppercorns. Season to taste with salt and black pepper. Refrigerate until ready to serve.

To make the salad

  1. Combine salad ingredients in a large bowl. Add enough dressing to coat lightly. Season with salt and black pepper. Toss gently. Sprinkle with additional crushed peppercorns and serve.