Watercress… The Next Arugula?
Arugula has been one of the hip, “it” greens for some time now. I do think watercress could be next. I mean, if arugula was the popular cheerleader, watercress would be the hot, artsy gal who won’t get fat after college/children. Okay, I kid. But really, watercress, with its versatility, has a lot to offer in both cooked and uncooked dishes. It’s highly elegant when blended into a silky, smooth soup and also wonderful when simply sauteéd with a little garlic.
Here it’s combined with tangy, sweet blood oranges, manchego (a sharp, nutty sheep’s milk cheese from Spain) and coarsely chopped almonds. To dress this salad, simply drizzle some almond oil or extra virgin olive oil and sprinkle a little fresh lemon juice on top. It’s another simple, seasonal salad to enjoy this winter.
Bon appétit!
