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Watercress is my favorite green. I crave for the true taste – not the washed out flavor version. Like Alice, I buy mine year long at an Asian Fruit and Vegetable store.
I often eat mine with slices of red peppers and anchovies with the classic Dijon mustard French dressing.
I bought a pound of swiss chard for $1 from a gardener with no clue what I would do with it. I ended up trying this recipe, and it was *wonderful*! Unfortunately, my boyfriend is super sensitive to both bitter and vinegar flavors, so he couldn’t eat it. I didn’t think the bitter or vinegar flavors were pronounced at all, though; it was a very nice blend of flavors. I can’t wait to make this for my dad!
Just found a creek full of watercress and pulled me a mess for dinner tonight. Had it in the creek on our East Tennesssee Farm and always had wilted watercress in the spring until it bloomed. Found your recipe using google to remind me of how Mother fixed it. Very similar to the one you wrote. Can’t wait until tonight. Actually can’t imagine having to buy watercress.
We like it like with Olive Oil and salt. That’s all. Not too much oil cause will washout the salt. Just clean the watercress in very salty water. Put a lot of salt on the water to rinse the watercress. Rinse it only once. Taste leaves to make sure it is fairly salty. Then add the olive oil, a bit of olive oil will go a long way. Avoid too much olive oil, it will washout the salt.
Usually I’d cook watercress soup with figs, wolfberries & chinese dried longan. I’ll definitely try this watercress salad, very refreshing indeed :)
You can use this dressing with curly endive or any other sturdy, bitter greens with wonderful results!
Congrats on your ‘Best Food Blog – Overall’ win, you deserve it!
Sorry Elise – shoot me – congratulations on your win!
I usually use nutmeg but I’ll try the paprika and mustard.
Elise, what an easy treat and it seems soo yummy. I think we can get two kinds of watercress here, the real watercress and the one you can plant in your garden. The garden type is not too tender. This recipe might work good with swiss chard too.
I would like to second nava’s comment…among my favorite recipes are:
brussels sprouts with almonds and onions
…and SO much more that I love or am itching to try!
Have you thought about doing a ‘Favorites’ post, in which you list your all-time favorite blogged-about recipes? I can’t wait to read that one. :-)
Try one of your local asian markets for watercress. Not only will it probably be organic and fresher, but will probably be 1/2 the price of Whole Foods!
If there’s an Asian grocery store nearby, you can probably find good, cheap watercress year round.