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Tomato And Fresh Cheese Curd Salad

  • Yield: 4 servings


  • 3 cups watercress, well rinsed and tough stems removed
  • 2 pounds large heirloom tomatoes, cut into 1/4-inch thick slices
  • 1 cup thinly sliced spring onion, or red onions
  • 8 ounces fresh cheese curd
  • 1/2 teaspoon minced garlic
  • 1 teaspoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup olive oil
  • 3 tablespoons chopped fresh parsley


  • Please have whole tomatoes and onions for Chef to demo and set aside.
  • On a decorative platter, arrange the watercress, then the tomatoes and the onions. Sprinkle the cheese over the onions.
  • In a small bowl, whisk together the garlic, mustard, vinegar, salt and pepper.
  • Gradually add the oil, whisking, until it emulsifies.
  • Dress the salad with the vinaigrette, and top with the fresh parsley. Serve with French bread croutons.