I’d always assumed watercress was a springtime plant so I got down on my hands and knees — nearly toppling over into the creek from the weight of my pregnant belly in the process — and snipped a bunch to take home.
I make a lot of egg salad but this recipe from Saveur (by way of Serious Eats) has become my favorite — it’s fresh, flavorful and simple. I tweak it a bit by lightly dressing the greens as well.
A great, easy vinaigrette for watercress:
1 tablespoon fresh lemon juice or white wine vinegar
1 teaspoon Dijon mustard
3 tablespoons good quality olive oil
Fresh thyme leaves
Salt and Pepper
Combine the first two ingredients in a jelly jar. Slowly drizzle in the olive oil, quickly stirring until emulsified. Add the thyme leaves and a few shakes of salt and pepper. Toss some of the dressing with the watercress. Serve the dressed greens atop toasts. Top the watercress with the egg salad. Double or triple the vinaigrette recipe if you want more for later.
Enjoy your weekend!