Watercress + Nigella Lawson

Nigella Lawson is one of my favorite chefs and uses watercress in many recipes. Here she is making a watercress and sugar snap pea salad:

For the salad:

1 bag of B&W Watercress

1 bunch of sugar snap peas

For the Lime Wasabi dressing:

3 T bottled lime juice

4 T oil of choice

1 T wasabi paste

1/2 tsp coarse salt

Mix in jar and shake

Finish salad by tossing watercress and snap peas, drizzle dressing and serve.

Balsamic Chicken with Watercress and Nectarine Salad

Before the weather turns too cold, keep the grill warm with this delectable combination of flavors, from "The Colombian"

Balsamic Chicken
With Watercress and Nectarine Salad

4 servings

You can substitute another leafy green, such as baby kale or arugula, or a different stone fruit, such as peaches or plums.

4 boneless, skinless chicken breast halves (1¼ pounds total), tenderloins and visible fat removed

3 tablespoons extra-virgin
olive oil

2 teaspoons balsamic vinegar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 to 3½ ounces (1 bunch) fresh watercress, tough stems removed, coarsely chopped (about 2½ cups lightly packed)

1 medium ripe nectarine, pitted and sliced into thin wedges

½ small red onion, sliced into thin half-moons

If using a gas grill, preheat to medium-high (400 degrees) with the lid closed. If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 to 6 seconds. Have ready a spray water bottle for taming any flames. Brush the grill grate.

Place the chicken breast between two sheets of plastic wrap, then pound each one to about ¼ inch. (You can also ask the butcher to do that.)

Whisk the oil, vinegar, salt and pepper in a liquid measuring cup to form an emulsified dressing. Transfer 2 tablespoons of the dressing to a bowl; use it to brush the chicken all over. Reserve the rest of the dressing for the salad; discard any dressing left over from brushing the chicken.

Place the chicken on the grill. Cook uncovered for about 1 minute per side or until just cooked through, with light char marks. Transfer to a plate.

Toss the watercress, nectarines and onion with the reserved dressing in a large bowl. Divide the chicken evenly among individual plates. Top each portion with a quarter of the salad, and serve right away.

Per serving: 280 calories, 33 g protein, 5 g carbohydrates, 14 g fat, 3 g saturated fat, 105 mg cholesterol, 210 mg sodium, 0 g dietary fiber, 4 g sugar

Find the original link to the recipe here:

http://www.columbian.com/news/2015/sep/22/dish-turns-chicken-salad-on-its-head/

It's Apple season!

When I was a kid, I used to love going to the apple farm during apple season.

You know what goes great with apples? Watercress!

Here's a recipe I found on "Smarter Fitter":

Watercress & Apple Smoothie

A handful of B&W watercress

1 apple

1/2 a frozen banana

1/4 avocado

a few ice cubes

water to blend in blender

Blend and enjoy!

Here's a link to the original recipe: http://smarterfitter.com/watercress-and-apple-smoothie/

Watercress and Mango Salad with Ginger Dressing

• This is one of many delicious salad ideas from Food and Wine magazine. Find the original link below.
• 
  
• TOTAL TIME: 30 MIN     SERVINGS: 8

• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

INGREDIENTS

1. 2 tablespoons canola oil
2. 2 tablespoons minced peeled fresh ginger
3. 2 tablespoons fresh lime juice
4. 1 tablespoon unseasoned rice vinegar
5. 1/2 teaspoon chili paste or Tabasco to taste
6. 1/2 teaspoon minced garlic
7. Pinch of sugar
8. 1/2 teaspoon Asian sesame oil
9. 1/4 cup extra-virgin olive oil
10. Salt and freshly ground pepper
11. 2 tablespoons finely chopped cilantro
12. 1 scallion, thinly sliced
13. Three 6-ounce bunches of watercress, tough stems discarded
14. 1 small red onion, thinly sliced
15. 1 mango, cut into 1/2-inch dice
16. 1 Hass avocado, cut into 1/2-inch dice

1.  Heat the canola oil in a small skillet. Add the ginger and cook over moderate heat until just golden and fragrant, about 2 minutes. Transfer the ginger to a small bowl and let cool. Stir in the lime juice, rice vinegar, chili paste, garlic, sugar and sesame oil. Slowly whisk in the olive oil and season with salt and pepper. Stir in the cilantro and scallion.
2.  In a large bowl, toss the watercress and onion with the dressing and season with salt and pepper. Add the mango and avocado, toss gently and serve.

MAKE AHEAD

The dressing can be refrigerated for up to 2 days. Stir in the cilantro and scallion just before serving.

http://www.foodandwine.com/blogs/2015/04/28/7-best-watercress-salads