I love trying new produce and watercress has been one of those leafy items I have yet to try in my own kitchen. It’s bright green color caught my eye at the Franklin Farmer’s Market last Saturday and I snatched up a bunch at the Delvin Farm’s table. After a brief consult with my trusty cookbooks, I quickly gathered that oranges and cucumbers pair well with watercress.
A salad can’t have too many ingredients, so to spruce it up, I included fresh pomegranate seeds, basil leaves, and toasted pine nuts. This spring salad leaves the promise of summer right on the tip of your tongue. It will work wonderfully as a first course to dinner or as a light lunch paired with some hummus & crackers.
(Serving size: 1) INGREDIENTS: + 2 1/2 cups fresh watercress from Delvin Farms, large stems removed + Cucumber (about half of one) thinly sliced + 1 Orange, sliced with the pith removed, cubed + 2 tbs Pomegranate seeds + 10 basil leaves + 2 tbs Pine nuts, sautéed in a drop of olive oil + 2 tbs Olive oil + 1/2 tbs Champagne Vinegar + Salt & Pepper to taste
METHOD: Remove the leaves from the stems of the watercress and slice the cucumber & oranges. Set aside. Heat a small skillet on low to medium heat and add a small drop of olive oil. Add the pine nuts and sauté slowly, until slightly browned.
For the dressing, whisk together olive oil, champagne vinegar, and a dash of salt & pepper.
Toss the pomegranates and pine nuts into the watercress, cucumbers, and oranges. Coat generously with the dressing & enjoy!
You can also see this recipe over at the Delvin Farm's blog. I'm happy to share I'll be helping my friends over at Delvin Farm's curate recipes on a monthly basis. I'll be showing you how I use their produce in easy, meals at home. Stay tuned for an upcoming strawberry recipe I already have in the works!