Four Ways with Watercress


watercress and egg sandwich
Watercress is much more than just a garnish—take another look and you’ll see a tangy salad green or peppery soup ingredient that packs a nutritional punch.

Watercress is often thought of as just another garnish, but its really so much more. Take another look at this underappreciated vegetable and you’ll see a tangy salad green or a peppery soup ingredient that is rich with nutrients.

Four Ways with Watercress

Watercress and Egg Sandwich 

Place 6 eggs in a pan and cover with room temperature water. Stir the eggs, rotating them, while they come to a simmer. Turn off the heat, cover the pan, and leave the eggs for 12 to 15 minutes, depending on the size of the eggs. If you boil or overcook them, they will tend to get gray around the edges of the yolks. Drain the eggs and run them under cold water. Crack them immediately and carefully peel them under cold running water. Mix in 3 tablespoons mayonnaise, 2 tablespoons snipped chives, 1 teaspoon dry mustard. Season to taste with salt and freshly ground black pepper. Spread the mashed egg over four slices of brown bread top with plenty of the washed watercress, top with another four slices then trim crusts. Cut in half and wrap in waxed or brown paper. Makes 4.

Watercress Detox Soup

Heat 1 teaspoon olive oil in a soup pot, add 1 small diced onion, 1 crushed clove garlic, 1 bunch fresh asparagus roughly chopped, 1 sliced fennel bulb and 2 chopped celery stalks and cook for 5 minutes over a low heat. Add 2 cups low-salt vegetable stock, bring to the boil and simmer over low heat for 5-7 minutes. Add 250g fresh trimmed watercress leaves and 1 cup kale leaves and remove from the heat. Transfer into a blender, add the juice of 1 lime and process to obtain a smooth cream. Add more vegetable stock to adjust the texture. Reheat briefly to get to temperature. Serve warm, topped with toasted nuts and seeds. Serves 2-4.

Raw Energy Salad

Prepare dressing by placing 2 tablespoons tahini paste in a jar with a tight fitting lid. Add 2 tablespoons cider vinegar, ¼ cup lemon juice, ¼ cup olive oil and 1 tablespoon honey. Shake well to combine. Set aside. In a large serving bowl, combine 500g raw grated beetroot, 4 peeled and grated carrots, 2 cups fresh picked watercress or puha leaves, 1 cup chopped mint, ½ cup chopped raisins, ¼ cup toasted sunflower seeds, ¼ cup toasted pumpkin seeds, 2 tablespoons chia seeds. Season to taste with salt and freshly ground black pepper. Pour over the dressing – toss again when ready to serve. Serves 6-8.

Watercress and Pineapple Smoothie

In a food processor or blender place 2-3 cups washed watercress, 2-3 slices fresh trimmed pineapple, 1 banana, 1 cup kale or spinach leaves, grated nutmeg, pinch chilli, 1 tsp fresh ginger, and a handful almonds and ice cubes. Blend until finely pureed and serve immediately.


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