Photo by Judith Hausman
Watercress makes for a terrific late-spring salad.
I apologize for the out-of-season apple (or orange, for that matter) in this recipe. I add it in paper-thin slices as a sweet and mellowing counterpoint to the spicy radishes and the peppery cress. The touch of honey in the dressing has a similar effect, but, of course, you can leave the fruit out altogether. The mustard or mayo just serves to emulsify the acidic lime juice and the oil so the dressing doesn’t separate.
Serves: 4 to 6
INGREDIENTS
- 3 bunches of watercress, coarse stems discarded and the tender sprigs coarsely chopped (You can also use one bunch and combine with a small head of romaine lettuce, chopped.)
- 1 green apple, thinly sliced (substitute orange slices for apple, if desired)
- 3 to 5 radishes, thinly sliced
- 1 ripe lime, juiced
- 3 tablespoons mint, chopped
- 4 to 6 tablespoons flat-leaf parsley, chopped
- 1 teaspoon honey
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons mayonnaise (or 1 teaspoon Dijon mustard)
- salt and freshly ground pepper, to taste
In a small salad bowl, combine watercress (and lettuce, if using), apple (or oranges) and radishes. In another small bowl, combine lime juice, herbs and honey. Whisk oil into lime juice. Whisk in mayo (or mustard); season to taste.
Here’s a tip: Bruise up the cress with your salad servers before you toss the mix with the dressing. The crush releases flavors and softens the stems somewhat.
Pour dressing over the salad, toss and serve.
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