In a study by the Centers for Disease Control, it is the most nutrient-dense food available to date. In an article from "Hometown Life" (find source at the bottom of page), watercress is sited to have twice the vitamin C of an orange, more calcium than milk, antioxidants, phytonutrients, and so much more. But you knew that didn't you? Here's a great recipe (and photo) from the same article:
Silky Egg Cress Salad
Salad:
1 package Live Gourmet Living Upland Cress, B&W Quality Growers, or Grower Pete’s Living Watercress, root ball and stems removed, leaves rinsed and patted dry
2 medium eggs
3 purple potato chips (purple potatoes sliced thin, seasoned and sauteed until crisp)
3 slices fresh avocado
3 slices ripe pear
3 slices persimmon
2 pieces toasted brioche bread
2 tablespoons Orange Vinaigrette
Orange Vinaigrette:
2 tablespoons frozen orange juice concentrate
2 tablespoons grape seed oil
2 teaspoons rice wine vinegar
1 teaspoon honey
pinch cracked black pepper
In small bowl, whisk together vinaigrette ingredients and set aside.
Prepare and artfully arrange cress and all ingredients, except eggs, on serving plate and set aside.
Soft boil eggs 5 minutes in 1 quart of water. Remove from heat and cool 30 seconds under cold running water. Gently remove shells. While still warm, slice eggs in half and place atop the plated salad. Lightly drizzle with Orange Vinaigrette.
Guaranteed to be delicious!
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