Watercress is one of my absolute favorite greens, with its subtle bite and peppery flavor. It pairs well with the sweet cherry dressing, some additional fresh cherries, and slices of buttery avocado. Live watercress (with root systems attached) is now widely available in grocery stores, and all it requires is a quick rinse, removal of the base stems, and a toss in the salad bowl. If you haven’t tried it you will enjoy it as a change of pace from typical salad greens. I have tried to grow watercress but so far have failed, as it really isn’t well adapted to Colorado weather. If any Front Range gardeners have tips for me, please share!
Here is the recipe:
1 bunch fresh watercress, rinsed and trimmed
1 avocado, peeled, pitted, and sliced
a dozen or so fresh, sweet cherries, pitted
1/2 cup pitted sweet cherries
1/3 cup white balsamic vinegar (or white wine vinegar)
1/3 cup extra virgin olive oil
pinch of salt
Arrange the salad components on a serving platter. Place the dressing ingredients in a blender and blend until smooth. Drizzle the finished vinaigrette over the salad, and serve.
Thanks for reading,