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Apple, Watercress and Salumi Salad

Apple, Watercress and Salumi Salad

  • Prep Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings


  • 2 bunches watercress, cleaned
  • 1 granny smith apple, finely julienned
  • 1 head endive, finely julienned
  • 1 cup saucisson sec or cacciatorini, julienned, 1 1/2-inch long pieces
  • 1/2 cup celery hearts, thinly sliced on a bias
  • 1/2 cup celery leaves, from the heart of the celery
  • 1/4 cup pomegranate seeds
  • 1/3 cup apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 cup grapeseed oil
  • Kosher salt and freshly ground, black pepper, to taste


  • In a medium size mixing bowl combine the watercress, apple, endive, saucisson, sliced celery and celery leaves.

    In a small bowl combine the apple cider vinegar and the mustard and whisk until emulsified. Slowly drizzle in the oil until a thick emulsion forms.

    Toss the salad with just enough of the dressing to lightly coat. Divide the salad between four plates. Garnish with the pomegranate seeds.

    Serve immediately.