We ate watercress salad
I, too, would have loved to eat watercress salad at every meal if traveling to Morocco.
Or anywhere else.
I imagined the different varieties of watercress, the different shapes, colors and flavors I would be able to find...and eat.
Why not? I thought. Lundi, mardi, mercredi, jeudi....every day of the week.
Naturally, I embraced the idea.
And started eating watercress at every lunch, sometimes dinner too, to accompany dishes of rice, pasta, roasted vegetables, tarts--any foods I prepared.
We loved it.
It's the peppery taste of watercress that makes it, I find, irresistible and distinctive. I am happy when the salad is served on its own, or when it is combined to more ingredients; when it is sometimes dressed with just a drizzle of balsamic vinegar and olive oil, or at other times with a mustardy dressing.
This recipe is an example amongst many of how I like to dress watercress: paper-thin slices of radish and apple, crumbles of feta and black sesame seeds--truly a favorite.
Yet another dish, I know well, my brother would fight over for the last piece.
But this time, I kept it to myself.
Watercress salad
- Sea salt and pepper
- Juice of 1/2 lemon
- 1 teaspoon honey
- 3 to 4 tablespoons olive oil
- 2 handfuls purple watercress
- 1/2 small red apple (Gala for me), cored, quartered and finely sliced with a mandoline
- 3 pink radishes, finely sliced with a mandoline
- 3 tablespoons feta cheese crumbled
- Black sesame seeds, to sprinkle and to taste
- To prepare the dressing: In a bowl, add the ingredients in this order: sea salt, pepper, lemon juice and honey. Whisk in the oil and emulsify; set aside.
- In a large bowl, toss gently the salad ingredients. Add the dressing and toss. Sprinkle with sesame seeds and serve.
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