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Double-Cress Salad

Yield Makes 4 servings
Notes: George Mavrothalassitis of Chef Mavro restaurant in Honolulu developed this simple salad. It's delicious as a companion to fish, chicken, or steak.

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

Nutrition 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

How to Make It

  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.