Watercress is such a hearty and flavorful green that it is best when it stands alone, which is why this is basically a green salad. It is also a great accompaniment to any dish in this book—or any Mexican dish—because it is assertive enough to stand up to bold flavors. And don’t think the dressing is to be used just for salads—it makes a great sandwich spread or vegetable dip.
Recipe information
Yield
serves 4
Ingredients
Ingredients: Greens
Preparation
Make the Dressing
Step 1
Combine the cilantro, oil, vinegar, and salt in a blender and puree until smooth. Check for seasoning and adjust if necessary.
Dress the Salad
Step 2
As soon as you are ready to serve the salad, pour 2 tablespoons of the dressing in a mixing bowl. Add the watercress and toss well. If needed, add more dressing. Keep the extra dressing in the refrigerator for a future use.
Step 3
Transfer the salad to its serving dish and top with crumbles of queso fresco.
Cooking Notes
Step 4
INGREDIENTS
Step 5
Greens
Step 6
I really like the hearty and assertive flavor of watercress, but you can substitute any salad green in its place.
Step 7
TECHNIQUES
Step 8
Pureeing the Salad Dressing
Step 9
Using a blender is the most straightforward method for pureeing the dressing ingredients, but you can also use a food processor. If you don’t have either, you can make it by hand by very finely chopping the cilantro and then mixing in the rest of the ingredients.
Step 10
ADVANCE PREPARATION
Step 11
The dressing can be made a few days ahead of time so long as you store it properly (leftovers can keep for a few days as well). Pour the dressing into an airtight container and place a piece of plastic wrap directly on the dressing before closing the container. This will help the dressing keep its bright green color.
