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Author Notes: I have a feeling I may have given this one away slightly with the title - I couldn't think of anything snappier - ah well. I love watercress as a salad leaf - it's got a delicious peppery flavor. Just the other day I was whinging to my husband about how it's hard to find in US supermarkets (my perennial moan always starts with "in the UK you can get ... *insert any ingredient / service / some superior british product* ... everywhere" - cue surreptitious eye rolling from my American husband).
Anyway, I've just discovered I was totally wrong on this particular one, I was just looking in the wrong section, watercress is kept in the fresh herbs section, not the salad section like it is in the UK.
I know, I know, the ingredients are very far from seasonal - but I'm officially fed up of root veggies - roll on spring please! —cooklynveg
Serves 2 as main, 4 as side
For the salad
- 2 cups watercress, washed and snipped of long stems
- 1 carrot, washed, peeled and grated (or finely sliced with a peeler as I did here)
- 1 tomato, chopped
- 1/2 cup cooked chickpeas
- 1 handful of good, marinated black olives
- a little grated sharp cheddar to garnish
for the dressing
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- a little honey
- sea salt and black pepper
- Assembling this salad is a cinch, just put all the salad ingredients together in a bowl, mix the dressing ingredients together, then add to the salad. Then add the grated cheddar to garnish
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.