Move over kale now there’s something more nutritious and delicious! It’s called: watercress. Yes, watercress! Humans have been eating if for centuries and it’s a powerhouse of antioxidants – even more than kale apparently. Perhaps that’s why this lactating Mama has been craving it somethin’ powerful. Either that or my thyroid’s out of whack. Maybe both. Anyhoo, peppery watercress makes for an awesome salad or a salad-y side.
What do I mean by salad-y side? Sometimes I get tired of plating protein with the usual cruciferous sides and I prefer to add a hearty salad that can take a little heat from the plate. Enter watercress. This super simple salad was meant to go with my Pink Peppercorn Pork Chop recipe. But, as my husband and I found out, it also goes well with a glass of champagne!
Pink Pearls apples are so pretty and so tasty: tart, sweet, pink, firm – the perfect apple. I add shaved fennel to a lot of my salad creations, I love that juicy anise flavor and it’s a great counterpoint for the peppery watercress. It also gives the salad nice structure.
Back to watercress – I do not buy the hydroponic kind because it’s flavor is mild and it does not create a stackable salad very well –it’s flat, very flat and it wilts easily. I love organic watercress, the curlicue crunchy kind that was probably growing in a swamp somewhere sucking up a ton of minerals; that’s the good stuff.
I kept this salad simple since I planned it as a side for the pork chop. Some toasted Macrona almonds could be added. Maybe a little shaved ricotta salata if desired. But I thought these three ingredients were awesome on their own.
If you are on the lookout for a new (or centuries old) antioxidant powerhouse that you don’t have to massage before eating, check out watercress! It’s on my top ten feel good greens!
Ingredients
- 2 Bunches organic watercress, washed ends trimmed
- 1 Pink Pearl apple, sliced thin
- 1 small fennel bulb, shaved thin on a mandolin
- 1/4 cup rice wine vinegar
- A splash of apple juice (if you have it on hand)
- 3 Tablespoons olive oil
- Sea Salt to taste
Combine vinegar and a pinch of sea salt in a salad bowl. Slowly whisk in olive oil. Pour over watercress and toss with vinaigrette to evenly coat. Taste and season again with more salt if needed. Add fennel and apple and toss again to coat lightly. Stack on a plate, creating a pretty tower and serve immediately.
