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  • Serves: 2 Servings

Watercress Basics and an Orange Chicory Walnut Salad

  • Recipe Submitted by on

Category: Salads

 Ingredients List

  • 1 bn Watercress leaves
  • 1 Orange; cut into supremes
  • Chicory
  • Walnut pieces
  • Classic French vinaigrette


"Preparation is a doddle" SPRIGS - you simply slice off the top half,
complete with a couple of inches of stalk (the rest can be saved to flavor
vegetable stocks or soups) LEAVES, NO STALKS - you simply slash them off
clean from the top.

Watercress is best used as quickly as possible, but to prolong its vigor,
STORE it in the fridge, with the leaves plunged head down into a bowl of
cold water and the stalks waggling upward. I find this the best way to keep
it bright and dandy.
Watercress is a king among garnishes and should always be used with
generosity. It brings an instant flash of perky color to just about any
plate of food, with the added bonus that it contributes a distinct, fresh
taste that complements not only roast game, but fish, eggs and cheese, as
well. In salads, it introduces a PEPPERY taste that is every bit as
appetizing as the ubiquitous arugula. One of my favorites is a combination
of watercress, orange, chicory and walnuts tossed with a little French
Of course, watercress is much more than just a garnish or a salad
green.... It's also an ingredient for soups and sauces.

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