Double-Cress Salad

recipe
Notes: George Mavrothalassitis of Chef Mavro restaurant in Honolulu developed this simple salad. It's delicious as a companion to fish, chicken, or steak.

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 68
Caloriesfromfat 94 %
Protein 1.3 g
Fat 7.1 g
Satfat 1 g
Carbohydrate 1.2 g
Fiber 1.2 g
Sodium 22 mg
Cholesterol 0.0 mg

Ingredients

8 ounces watercress (2 qt.)
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 clove garlic, peeled and pressed
Salt and pepper

Preparation

1. Rinse watercress and drain well. Pick tender sprigs from stems and cut into 3- to 4-inch lengths; you should have about 6 cups sprigs. Finely chop enough of the stems to make 2 tablespoons; save remainder for other uses or discard.

2. In a large bowl, mix olive oil, lemon juice, garlic, and chopped watercress stems. Add watercress sprigs and mix. Add salt and pepper to taste.

George Mavrothalassitis, Honolulu,

Sunset

August 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note