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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