Cress

Cress

By
From
Encyclopedia of Food and Cookery
Serves
6

Mustard and cress: Mustard seeds and cress seeds are planted together. Cress is sown 2 or 3 days before the mustard. Use both while they are still seedlings about 2.5–5 cm high. Scatter freshly snipped mustard and cress over hard-boiled egg slices, salmon salads, cheddar cheese and tomato slices.

Watercress: Small sprigs of dark green watercress leaves make a beautiful garnish for roast lamb or chicken, grilled lamb cutlets or kidneys, and green or orange salads. When buying watercress choose bunches with very dark green, quite large leaves. Try to use it as soon as possible after purchase or store tied in small bunches in sealed plastic bags in refrigerator. The bunches can also be put in a vase of water and stored in a cool place or submerged in a bowl of water.

Watercress and Walnut Salad: Discard any yellowing leaves or thick stems from a bunch of watercress. Wash quickly, drain and dry. Put 60 g watercress and 50 g halved walnuts in salad bowl. When ready to serve, toss with a dressing made with 1 tablespoon olive or walnut oil and a squeeze lemon juice. Serve with chicken or pork.

Watercress Sauce: Make 250 ml Béchamel Sauce. Fold in 125 ml Watercress Purée (below). Season with salt, freshly ground black pepper and lemon juice. Use with lamb, chicken or fish dishes.

Watercress Purée: Blanch 60 g watercress in 125 ml boiling water for 2 minutes. Purée in blender or rub through a sieve. Stir in 1 tablespoon butter.

Watercress Soup: See Soups.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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