i’ve been reading recently that kale is one of the new wonder veggies, strong in antioxidants, beta carotene, vitamin K, vitamin C, lutein and zeaxanthin as well as rich in calcium. but if you’re not fond of kale, an option is watercress, which is high in iron, calcium and folic acid, in addition to vitamins A and C.
i’ve had kale before and don’t remember liking it (i’ll have to try it again) but i have had watercress many times and know i like it. so, i went searching for salad recipe with watercress and i found this recipe from tyler florence.
i didn’t find the hydroponic watercress, so i just used the watercress you usually see in the market so i ripped up the watercress into small pieces so it was easier to eat with the bread. i also opted to skip the cheese, as was in the original recipe. anyhoo, the crunchy peppery watercress with the garlicky tomato dressing on top of the toasted bread – it was perfect … love it!
- 1 pint cherry tomatoes
- 6 cloves garlic, smashed
- extra virgin olive oil of 3 tablespoons
- sea salt and freshly ground black pepper
- juice of 1 lemon
- handful fresh parsley leaves
- 1/4 French baguette
- 2 bunches watercress, if possible hydroponic watercress (feathery variety)
Preheat oven to 350 degrees F.
Take a roasting dish and lay the tomatoes out with the garlic and olive oil. Lightly season with salt and pepper. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and juices are slightly caramelized. Remove from the oven and set aside to cool.
Take a sheet tray and lay out 1 inch slices of the baguette. Place in the hot oven and toast for 5 to 7 minutes, until desired crispiness. Remove from oven. Set aside.
Place cooled tomato, garlic and oil mixture with all of the pan juices into a blender. Add parsley and lemon juice. Pulse until well-combined. Add some dressing to watercress and mix thoroughly.
Take a platter and place toasted bread. Top with mounds of feathery watercress and drizzle over additional roasted tomato dressing.
original recipe from Tyler’s Ultimate: Watercress Salad with Roasted Tomato Dressing