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Watercress And Shoots Salad With Toasted Flax Seeds, Fresh Berries, Oka Cheese Croutons And Flax Seed Oil Vinaigrette

  • Yield: 4 servings


  • 1/2 pound (about 7 cups) watercress and shoots (corn, beet, etc.), rinsed and spun dry
  • 1/4 cup flax seeds, lightly toasted
  • 2 small spring onions, peeled and thinly sliced
  • 1/4 cup blackberries or red raspberries
  • 1/4 cup white raspberries
  • 4 ounces Oka cheese, thinly sliced
  • 8 slices French bread, about 1/4-inch thick
  • 1/4 cup flax seed oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Extra-virgin olive oil, for drizzling


  • Preheat the oven to 350 degrees F.
  • In a large salad bowl, combine the greens, seeds, onions, and berries.
  • Place the sliced bread on a baking sheet and lightly toast until golden on 1 side, about 6 minutes. Turn the slices and place the cheese on the soft sides. Return to the oven and toast until the cheese is melted and just bubbling, about 5 minutes.
  • In a small bowl, whisk together the oil, vinegar, salt and pepper. Toss the salad with the dressing and divide among 4 salad plates. Place 2 cheese croutons on each plate, drizzle with extra virgin olive oil and serve immediately.
  • Beverage Suggestion: Marynissen Estates Chardonnay Barrel Fermented ‘A’ 1999