Watercress Salad with Pine Nuts
Serves 4 to 6
Happy New Year! I hope you all had a nice holiday season. I haven’t posted in a while because of the holidays and other things in life getting in the way. But I guarantee you’re going to love this exquisite and sophisticated salad.
This recipe is from Cocina de la Familia, by Marilyn Tausend, a collection of interesting and sophisticated recipes from Mexican-American home kitchens. She says that watercress is a common and well-loved salad green in Mexico and doesn’t understand why it isn’t more popular in the United States. I have added my own twist to this recipe, as usual.
Although pine nuts are very expensive per pound, remember that you can significantly reduce costs by buying only as much as you need at a time from the bulk foods bins at natural foods stores and upscale markets. Also, a lot of pine nuts come from China and sometimes Russia, but if you look around, you can find some grown in the United States. It’s always better to buy local (or as local as you can) because climate change is here, and local foods mean less fossil fuel is consumed in getting the food to stores.
Enjoy this nutritious and delicious salad. Thanks for visiting my blog!
2 tablespoons sherry vinegar
1 clove garlic, finely minced
sea salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 bunches watercress
3 white Belgian endive
1/2 cup pomegranate seeds
1/2 cup pine nuts, lightly toasted
Whisk the vinegar, salt and pepper, garlic and olive oil in a bowl. Set aside.
To toast the nuts, preheat the oven to 350 degrees, place the nuts on a baking sheet, and toast for about 5 to 6 minutes. Remove from the oven and cool.
Remove watercress leaves from the thick stems and rinse. Pat the leaves dry gently so not to bruise or crush them. Slice the endives diagonally, and discard the cores. Combine the watercress and endive in a salad bowl.
Right before serving, pour the dressing over the salad and sprinkle with the pomegranate seeds and pine nuts.