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Yield: 2 Servings
Ingredients:
* 1 bn Watercress leaves
* 1 Orange -- cut into supremes
Instructions:
Chicory Walnut pieces Classic French vinaigrette Preparation is a doddle SPRIGS - you simply slice off the top half complete with a couple of inches of stalk (the rest can be saved to flavor vegetable stocks or soups) LEAVES NO STALKS - you simply slash them off clean from the top. Watercress is best used as quickly as possible but to prolong its vigor STORE it in the fridge with the leaves plunged head down into a bowl of cold water and the stalks waggling upward. I find this the best way to keep it bright and dandy. Watercress is a king among garnishes and should always be used with generosity. It brings an instant flash of perky color to just about any plate of food with the added bonusthat it contributes a distinct fresh taste that complements not only roast game but fish eggs and cheese as well. In salads it introduces a PEPPERY taste that is every bit as appetizing as the ubiquitous arugula. One of my favorites is a combination of watercress orange chicory and walnuts tossed with a little French dressing. Of course watercress is much more than just a garnish or a salad green
Ingredients:
* 1 bn Watercress leaves
* 1 Orange -- cut into supremes
Instructions:
Chicory Walnut pieces Classic French vinaigrette Preparation is a doddle SPRIGS - you simply slice off the top half complete with a couple of inches of stalk (the rest can be saved to flavor vegetable stocks or soups) LEAVES NO STALKS - you simply slash them off clean from the top. Watercress is best used as quickly as possible but to prolong its vigor STORE it in the fridge with the leaves plunged head down into a bowl of cold water and the stalks waggling upward. I find this the best way to keep it bright and dandy. Watercress is a king among garnishes and should always be used with generosity. It brings an instant flash of perky color to just about any plate of food with the added bonusthat it contributes a distinct fresh taste that complements not only roast game but fish eggs and cheese as well. In salads it introduces a PEPPERY taste that is every bit as appetizing as the ubiquitous arugula. One of my favorites is a combination of watercress orange chicory and walnuts tossed with a little French dressing. Of course watercress is much more than just a garnish or a salad green
