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Watercress Pesto Niçoise

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Watercress & Hazelnut Pesto (Makes approx. 2 cups):
  • 1/2 cup hazelnuts, toasted
  • 2 cups fresh watercress, roughly chopped
  • 1/4 clove garlic, finely chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup Parmigiano-Reggiano, finely grated
  • 1 tsp fresh lemon juice
  • sea salt and freshly ground black pepper, to taste
For the salad:
  • 2 bunches fresh watercress, tough lower stems trimmed
  • 1 bunch whole asparagus, woody ends snapped, blanched and chilled
  • 1 lb small new potatoes or salad potatoes, steamed and halved
  • 2 5-oz cans of high-quality, oil-packed tuna, drained slightly
  • 1 14-oz can artichoke hearts, drained and quartered
  • 1/2 cup pitted black or green olives (such as Kalamata or Castelvetrano)
  • shaved Parmigiano-Reggiano, for finishing
  • 2 tbsp crushed toasted hazelnuts, for crunch
  • simple white wine vinaigrette (3 parts olive oil, 1 part white wine vinegar, salt and pepper)

Method
 

  1. Make the pesto: Place the toasted hazelnuts into the bowl of a food processor and pulse until finely chopped. Add the chopped watercress, garlic, grated cheese, and lemon juice, then blend until combined. With the motor running, slowly drizzle in the extra virgin olive oil until it reaches a smooth, vibrant consistency. Scrape down the sides, blend once more, then season to taste with salt and pepper. Set aside. (*Adding a small handful of basil in with the watercress can help traditionalize the pesto flavor)
  2. Prep the vegetables: Bring a pot of salted water to a boil. Cook the new potatoes until tender, about 10–12 minutes, then drain and set aside to cool. In the same pot, blanch the asparagus for 2 minutes until bright green and crisp-tender, then immediately plunge them into ice water to stop the cooking. Drain and cut into two-inch pieces.
  3. Build the foundation: Arrange a generous layer of the remaining fresh, peppery watercress leaves across a large serving platter.
  4. Compose the platter: Artfully nestle the halved new potatoes, blanched asparagus, quartered artichoke hearts, and olives across the bed of greens. Flake the high-quality tuna into substantial chunks and arrange them near the center.
  5. Add the accents: Scatter the thinly sliced red onions across the platter to catch the light and add color.
  6. Dress and finish: Drizzle the entire salad lightly with the simple white wine vinaigrette to coat the fresh components. Top with a few generous dollops of the homemade watercress and hazelnut pesto.
  7. Garnish and serve: Finish the dish with a shower of shaved Parmigiano-Reggiano and a final smattering of crushed toasted hazelnuts for an unexpected, texturally brilliant crunch. Serve immediately.