I realized recently that I rarely showcase chopped salads, yet we eat them regularly in various combinations and dozens of interesting dressings. I used to think they were just plain boring side dish to help digest the main, lacking substance, and too common to talk about. Not surprisingly, they faded into the oblivion on this blog often just making a background dish in photos. I think it’s time now to rescue this dish category, given that I’m currently going through another course on nutrition, thus the importance of fresh veggies in our daily diet can no longer be ignored. This salad tastes fab and features a super-potent watercress greens and healthy-delicious apple cider vinegar/honey/olive oil dressing.
The recipe was initially inspired by Cucumber Watercress Salad recipe by Rachel Ray’s from her 30 Minute Passport to England Food Network episode (dressing with white vinegar, honey and dill). Then there was Mark Bittman’s watercress salad with delicate rice vinegar dressing and sesame seeds. Then I tried Martha Stewart’s take with Dijon mustard adding the robust tang to the dressing. Finally, I came up with my version of this chopped salad adding lettuce to the ingredients and using home-made apple cider vinegar mixed with honey, lime juice and some olive oil for an extra health benefit. Sometimes I scatter a bit of roasted salted nuts, like cashews or pistachios for an extra crunch and substance. I already know that this version is my favorite, but feel free to experiment with the above additions and you will find yours.
Peppery bittersweet watercress is one of the oldest greens consumed by humans through the centuries. It is an amazing digestive and powerful antioxidant loaded with vitamin C, A, chlorophyll, calcium and potassium. It maintains the body’s water balance, promotes clear skin and acts as natural antibiotic to boost immunity. Early Romans considered it a valuable brain food strengthening the nervous system. Today, due to the unique phytochemical it contains, it is known primarily for breast, liver, colon and prostate cancer-fighting benefits, which sounds like a rarely powerful food ingredient.
Watercress goes perfectly well into variety of fresh salads with greens and most of the popular salad veg, including, of course, the radishes. In fact, I find the trio of arugula, watercress and radishes, full of pungent slightly bitter tang nuances, to be one of the most interesting salad combinations with watercress. When dressed with equally strong home-made blue or feta cheese dressing, it makes a perfect juxtaposition to a heavier main dish.
Naturally, you can get the best from watercress eating it fresh (preferably organic) in salads or juices. I personally love to have a glass of blended watercress, celery, green apple, parsley and pineapple cocktail in the afternoon (whenever I can (which is on Sundays at best, but, I’d like it to be more often)) to boost my energy level.
In this salad the watercress bitterness is tamed by cucumber, lettuce and cider-lime-honey dressing, which makes it an excellent companion for spicy grilled mains, such as this mystery BBQ dish, which will follow with the next post shortly. Stay tuned.
One year ago: Potato Horseradish Crusted Salmon
WATERCRESS CUCUMBER LETTUCE CHOPPED SALAD
2 cups watercress leaves, chopped
1 small head Romano lettuce, chopped
1 English seedless cucumber, chopped
3 tbsp honey
¼ cup apple cider vinegar
1 lime, juiced
3 tbsp orange juice or water
4-5 tbsp olive oil
2 tbsp fresh dill for garnish, minced (optional)
3 tbsp crashed roasted salted cashews or pistachios
Sea salt to taste
Combine lettuce, cucumbers and watercress in a large bowl. Whisk the honey with apple cider vinegar, lime juice and orange juice or water. Add olive oil. Pour over salad and toss to combine. Season with salt and dill (if using) and toss salad again. Garnish with dill and roasted nuts it you wish. Serve immediately.