Get Kissed & Watercressed
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With Earth Day fast approaching (it’s on April 22nd), here’s a terrific recipe adapted with permission from Jackie Newgent’s Big Green Cookbook. It’s sure to help you ease into going green and keep the fire alive in your kitchen (not to mention in your belly). Is your mouth watering?
Watercress Salad with White French Salad Dressing
Makes 4 servings: 1 1/2 cups each
Sure, you can open up a bottle of chemical-laden salad dressing and dump it on some lettuce. (Sorry, I’ll pass on that dinner invitation!) But there’s a fresher, tastier way in this very simple, elegant salad made with dark, peppery greens and a homemade dressing that’s rich in heart-healthful fat and pure decadence. (Please, invite me to that dinner!) It gets even simpler because you can make and serve the dressing and salad all in one bowl.
1/4 cup + 1 tablespoon canola or soybean oil
3 tablespoons white wine vinegar
3 tablespoons mild floral honey
1 small shallot, minced
1 large clove garlic, minced
1 teaspoon Dijon mustard
3/4 teaspoon sea salt, or to taste
2 large bunches watercress, thick stems trimmed (6 cups)
1/2 cup thinly sliced red onion
1. Whisk together the oil, vinegar, honey, shallot, garlic, mustard, and salt in a large serving bowl.
2. Add the watercress and onion. Gently toss and serve.
Nutrition Info Per Serving: 220 calories, 18 g total fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 490 mg sodium, 17 g total carbohydrate, 1 g dietary fiber, 1 g protein
Little Green Cooking Tip: Use a silicone whisk so as not to scratch a nice serving bowl. That way, it’ll allow you to prep and serve all in the same bowl. And that means less clean up-less soap, less water, less energy, and less time.
Use It, Don’t Lose It: Instead of tossing some parsley onto a plate for a garnish, finely chop leftover watercress stems and sprinkle onto other dishes served at the same meal as a watercress salad.
What are your favorite GREEN recipes?
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