One of the most popular greens in Mexico, peppery watercress joins here with the fresh tastes of parsley and mint; an exotic and interesting combination that is also a good way to use up any excess herbs in your garden. Parboiling the garlic mellows its sharpness and heightens the earthy flavor and buttery consistency.
- Regular table salt
- 1 head garlic, separated into cloves, peeled and thinly sliced
- 3/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 1 large bunch fresh flat-leaf (Italian) parsley, about 1/4 pound, stemmed
- 1 large bunch fresh mint, about 1/4 pound, stemmed
- 2 bunches watercress, about 10 ounces total weight, stemmed
Bring a small saucepan 3/4 full of water to a boil, and add table salt to taste. Add the garlic and parboil for about 3 minutes to soften slightly and mellow the flavor. Drain and let cool.
Place the cooled garlic in a small bowl and add the oil, lemon juice, sea salt and pepper. Whisk to dissolve the sea salt and form a dressing.
In a salad bowl, combine the parsley, mint and watercress. Drizzle the dressing over the greens and toss to coat evenly. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
271 calories; 27g total fat; 0mg cholesterol; 420mg sodium; 6g carbohydrates; 3g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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