Watercress Dressing And Spicy Spuds

Watercress Dressing And Spicy Spuds

Seasoned Spuds Photo: Brenda C Hill

I love watercress. Nobu’s (Nobuyuki Matsuhisa) recipe in his decade old cookbook is still a favorite, especially at harvest season. Nobu uses the art of simple ingredients and techniques of Japanese cuisine to bring out all of the flavors.

During an RV camping and waterskiing weekend.  A  friend and I pulled some cress out of a California creek for this salad dressing. This simple salad provided the crunch factor for our vegetarian meal of stuffed peppers, roasted eggplant, and  watercress – Bibb lettuce salad mixed with sesame seeds.

We also prepared  these spicy spuds, with sea salt, pepper, evoo and grape seed oil drizzled over the small round potatoes, skin on, and many sprigs of fresh rosemary. Sizzling on charcoal and wood grill in foil, they were the other star of our picnic table meal served under the stars.

We made extra potatoes to serve with eggs over easy on the griddle for brunch the next day. This time we served meat, homemade sausage from Montana. Cool bloody Mary’s and hot coffee paired well.

Ingredients for salad

Waterside Dining Photo: Brenda C. Hill

2 ounces watercress stalks
2 teaspoons sea salt
1/2 tablespoon freshly ground pepper
1/2 cup rice vinegar
1/4 cup grape seed oil
Mixed greens with watercress

Method

Combine all ingredients except lettuces and mix in a blender.

Serve over fresh greens.

Relaxed cook in tube with cocktail by Matt Schempp

 

 

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Brenda C. Hill

International Food Wine & Travel Writers Association
Books By Hills Success With Writing Where And What in the World

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