A Green That Does More Than Garnish [View all]

[elleng]

'We know watercress as a garnish here in the United States — just a bit of decorative greenery, like a parsley sprig. That’s a shame.

In France, watercress soup is popular; basically a variant of the soup vichyssoise (potato and leek), with a fair amount of the peppery greens blended with the purée, it is creamy, green and lovely. Or watercress may replace curly endive in the classic bistro salad with bacon, egg and mustard vinaigrette. In Britain, where watercress has been a popular ingredient since Victorian times, dainty watercress sandwiches are standard tea fare, prepared like cucumber sandwiches on buttered slices of crustless white bread.>>>

https://www.nytimes.com/2017/05/12/dining/watercress-salad.html?

Watercress Salad With Raw Beets and Radishes

https://cooking.nytimes.com/recipes/1018756-watercress-salad-with-raw-beets-and-radishes


(Apparently there's a 'bunch' of it growing close to my home; my neighbor picks and cooks with it. I haven't spotted it yet.)