Quick Watercress Salad

This recipe comes right from the website: http://watercress.com/watercressrecipes.aspx

What you'll need:
I bag of B&W Growers Watercress

For dressing:
1 tsp mixed peppercorn
1 tsp mustard seed (I only had mustard powder, a fine substitute)
1 garlic clove, crushed
3 T olive oil
1 T balsamic vinegar
1/4 tsp brown sugar
1/4 tsp salt
mortar and pestle to mix dressing ingredients

Preparation
Freshen watercress in chilled water, about 10 minutes.
Use a mortar and pestle to mix and crush dressing ingredients together.
Drain, shake dry watercress. Add dressing. Toss. Serve.

This is so delicious I couldn't stop eating it out of the serving bowl. Serves 4, but I almost ate the whole thing.

Watercress Salt

Who knew? Watercress salt? Inspired by a Kale Salt recipe, this salt is great for marinating, roasting, and grilling meats and vegetables. Here's what you'll need to make it yourself:

Place all ingredients, except salt, on cookie trays, covered with parchment paper. Roast at

300 degrees for 15 minutes. Allow to cool completely.

Once the watercress, lemon zest, walnuts, and nori have cooled, place in a food processor. Pulse ingredients until they are a coarse grind.

Then place in bowl and mix in salt.

When you're done, place watercress salt in a sealed container.

Keeps in refrigerator up to 2 weeks.

Enjoy!