Double-Cress Salad

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

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 68
  • Calories from fat: 94%
  • Protein: 1.3g
  • Fat: 7.1g
  • Saturated fat: 1g
  • Carbohydrate: 1.2g
  • Fiber: 1.2g
  • Sodium: 22mg
  • Cholesterol: 0.0mg

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. 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. 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.
My Notes

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

Add Note

Double-Cress Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy