Raw watercress with vinaigrette

Raw watercress with vinaigrette

By
From
The Natural Cook
Serves
2
Photographer
Laura Edwards

Watercress is brimming with vital minerals. This is a simplistic salad dressed with a vinaigrette that can be kept in a jar in the fridge for whenever you need it.

Ingredients

Quantity Ingredient
100ml red wine or sherry vinegar
300ml extra virgin olive oil
2 tablespoons whole grain mustard
80g watercress

Method

  1. To make the dressing, find a 500 ml jam jar. Pour in the vinegar and extra virgin oil. Add the mustard and season with salt and pepper. Put the lid on and keep it in the fridge. Whenever you need some vinaigrette, give the jar a good shake to emulsify the oil and vinegar. Wash the watercress and shake it dry. Toss with 1–2 tablespoon of the dressing just before serving, to keep the leaves perky and fresh.

Variations

  • Tempura: If you have leftover undressed watercress leaves, eat them up quickly as irresistible tempura. Make a tempura batter and deep-fry big pinches of watercress – coated in the batter – in flavourless vegetable oil. Serve with sweet chilli dipping sauce.

    Watercress, persimmon and ricotta with chilli: Persimmons are in season during early spring and are delicious in savoury dishes as well as sweet. Slice them thinly and arrange on a plate with raw watercress with vinaigrette. Drizzle with extra virgin oil, sprinkle with chilli flakes and dot chunks of ricotta around and about.

Storage

  • Watercress doesn’t keep very well, so it needs to be eaten quickly. Store the undressed leaves in a damp tea towel or a cup of water in the fridge for one or two days.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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