Arugula and Watercress Salad with Fresh Herbs

A Perfect Easter Salad

Arugula and watercress are both members of the Brassicaceae family, which explains their characteristic peppery flavor. That sharpness comes from compounds called glucosinolates, the same ones that give horseradish and mustard their kick. It's exactly this quality that makes them ideal for cutting through the richness of Easter main dishes.

Watercress has been cultivated for thousands of years and was prized by the Romans for its supposed health benefits. It's loaded with vitamins and minerals, particularly vitamin K and calcium. Arugula, sometimes called rocket, has Mediterranean origins and brings a slightly nutty undertone along with its pepper.

Both greens are delicate and wilt quickly, so they need to be handled gently and dressed at the last possible moment. The payoff is a salad that tastes fresh and alive rather than limp and tired.

The Power of Fresh Herbs

Pairing arugula and watercress with fresh herbs like dill, chives, or tarragon adds complexity without going overboard. Instead of using herbs as a garnish or afterthought, this salad treats them as equal players. A full cup of mixed herbs might seem like a lot, but when you're working with assertive greens, you need herbs that can hold their own.

Tarragon has a subtle anise flavor that's sophisticated without being overwhelming. It's traditional in French cooking and pairs beautifully with the peppery greens. Dill adds a bright, almost citrusy note, while chives bring a mild onion flavor that reinforces the red onion without doubling down too hard. Parsley keeps things fresh and grassy.

You don't need to use all of these herbs—pick two or three based on what you have or what sounds good. The key is using enough that you actually taste them.

Building the Dressing

A light tarragon dressing with vinegar, mustard, and olive oil really lifts the greens without weighing them down. The mustard does double duty here: it emulsifies the dressing so it clings to the leaves, and it echoes the peppery quality of the greens themselves.

White wine vinegar or champagne vinegar keeps things light and bright. Regular white vinegar is too harsh, and balsamic would overpower the delicate herb flavors. Lemon juice works in a pinch and adds a different kind of brightness.

The shallot in the dressing adds depth and a mild sweetness that balances the acidity. If you don't have shallots, use a small piece of red onion or even a clove of minced garlic, though garlic will take things in a different direction.

The Supporting Cast

Thin onion slices add a little sharpness that complements the greens. The key word here is "thin"—paper-thin if you can manage it. Thick slices of raw onion will dominate everything else. A mandoline makes this easy, but a sharp knife and a steady hand work fine too.

Shaved Parmesan or crumbly feta works great here. Parmesan adds a nutty, salty element and looks elegant when you shave it into thin ribbons with a vegetable peeler. Feta brings tang and creaminess. Either one provides the salty-rich component that every salad needs.

Toasted nuts add texture and richness. Walnuts have a slight bitterness that plays well with the greens, while pine nuts are buttery and mild. Pecans or almonds work too. Toast them in a dry skillet until fragrant—it only takes a few minutes and makes a real difference.

Serving Strategy

This salad is best served on individual plates rather than family-style. The greens are delicate and tend to clump if you try to serve them with tongs. Plating individually also ensures everyone gets an even distribution of herbs, cheese, and nuts.

You can prep the components ahead—wash and dry the greens, make the dressing, toast the nuts, slice the onion—but don't combine anything until you're ready to serve. Arugula and watercress are particularly prone to wilting once dressed.

If you're serving this at Easter dinner, put it out right before the main course. It's light enough that people will have room for it even after appetizers, and the bright, peppery flavors help cleanse the palate between bites of richer dishes.

What to Serve It With

This salad stands up to rich Easter mains like glazed ham, roasted lamb, or prime rib. The peppery greens and acidic dressing cut through fat and salt, making each bite of the main dish taste better. It also works well with quiche, frittata, or any egg-based brunch dish.

For a lighter meal, serve it alongside roasted chicken, grilled fish, or even just good bread and cheese. The salad is flavorful enough to anchor a simple lunch.