The watercress is peppery, delicate, and inexpensive, but best of all, a member of the cruciferous family, which is why it should always stand a chance in the hearts of salad eaters. As runing the nutrition facts of watercress, I was mindblown to see that 3 oz of watercress has 50% of RDA for vitamin C and 236% RDA for vitamin K.
RDA stands for recommended daily allowance that one should try to eat of a vitamin/mineral/carb/fat/protein.
The most challenging part of handling watercress is the washing process, but if you have water, a large bowl, and a clean kitchen towel, you are all set.
-6-8 oz watercress
-1 medium carrot
-1 small yellow bell pepper
-1 small red bell pepper
-1/2 cup sliced green olives
-1 small avocado
-1/4 cup toasted slivered almonds
-2 tbsp sesame seed
For the dressing
-3 tbsp minced red onion or shallot (optional)
-1 garlic clove (minced)
-4 tbsp red wine vinegar
-3 tbsp extra virgin olive oil
-1 tbsp kosher salt
-1 tsp freshly milled black pepper
1. Trim watercress from its long ends, leaving mostly leafy parts.
2. Fill up a large bowl with cold water and soak watercress in it unti all soil and dust residues are deposited at the bottom of your bowl. Carefully pick up the floating greens and transfer them to a colander. Lay the watercresses over a clean kitchen towel and let sit for ten minutes to dry out.
3. Make the dressing by combining all its ingredients and set aside.
4. Grate or julienne the carrot. Julienne or slice the red and yellow bell peppers. If olives are whole, slice them too. Slice the avocado.
5. If almonds are not toasted, toast them over a nonstick pan on low heat for 5-8 minutes.
6. In a large bowl, mix watercress, carrots, bell peppers, olives, avocado, almonds, sesame seeds, and dressing. Toss well and serve fresh.