WATERCRESS RECIPIES

Watercress DeTox Salad

Ingredients
• 1 tablespoon cottage cheese
• 1 clove garlic, minced
• 1 teaspoon cider vinegar
• 1 tablespoon walnut oil
• salt and pepper to taste
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• 2 Belgian endives, trimmed and leaves separated
• 1 apple, thinly sliced
• 1/2 cup stemmed watercress leaves
• 1/2 cup chopped walnuts
• 1/4 cup crumbled blue cheese

Directions
1. Mash the cottage cheese and garlic with a fork in a small mixing bowl until smooth. Add the cider vinegar, walnut oil, and salt and pepper; mix to blend, then set aside.
2. Arrange the Belgian endive leaves onto two plates in a circle with the tips pointing out. Place the apple into the center of the plates, then sprinkle with watercress, walnuts, and blue cheese. Top with the cottage cheese dressing to serve.


Watercress Pesto

Ingredients
• 1/2 clove garlic
• 1/3 cup walnuts
• 3 ounces watercress, rinsed and dried
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons mayonnaise

Directions
1. Place the garlic, walnuts, watercress, Parmesan cheese, and mayonnaise into a food processor or blender. Pulse until a finely chopped paste has formed.


Watercress Soup

Ingredients
• 2 tablespoons vegetable oil
• 1 potato - peeled and cubed
• 1 onion, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 1/2 cups chicken stock
• 2 1/2 cups milk
• 1 1/2 pounds watercress, large stems removed
• 1/4 cup whipped heavy cream (optional)
• 1/2 cup watercress leaves for garnish

Directions
1. Heat the oil in a large saucepan over medium high heat. Add the potato and onion, stirring to coat with the oil. Season with salt and pepper to taste. Reduce heat to medium, cover and heat for 5 minutes.
2. Pour in the chicken stock and the milk, bring just to a boil, reduce heat to low and simmer for 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for 4 to 5 minutes, or until watercress is just cooked.
3. In small batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot, season to taste, and ladle into individual bowls. (Note: Place in refrigerator if not serving at this point.)
4. Top each serving with a dollop of whipped cream, if desired and garnish with watercress leaves.

Cantonese Style Pork and Shrimp Dumplings with Watercress

Ingredients
• 1/4 pound ground pork
• 1 cup chopped watercress
• 1/2 (8 ounce) can water chestnuts, drained and chopped
• 1/4 cup chopped green onions
• 1 tablespoon oyster sauce
• 1 1/2 tablespoons sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon soy sauce
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon salt
• 1 (16 ounce) package round dumpling skins
• 1 pound peeled and deveined medium shrimp

Directions
1. In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
2. Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
3. To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.

Fennel and Watercress Salad

Ingredients
• 1/2 cup chopped dried cranberries
• 1/4 cup red wine vinegar
• 1/4 cup balsamic vinegar
• 1 tablespoon minced garlic
• 1 1/4 teaspoons salt
• 1 cup extra virgin olive oil
• 6 bunches watercress - rinsed, dried and trimmed
• 3 bulbs fennel - trimmed, cored and thinly sliced
• 3 small heads radicchio, cored and chopped
• 1 cup pecan halves, toasted

Directions
1. In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
2. In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.










Watercress and Crab Salad
Ingredients
• 2 bunches watercress, trimmed and chopped
• 6 ounces imitation crabmeat, chopped
• 1 stalk celery, chopped
• 2 green onions, chopped
• 1 tomato, chopped
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• 1/4 cup olive oil
• 1/4 cup rice vinegar
• 1 teaspoon chopped fresh basil
• 1 pinch salt and pepper to taste
Directions
1. In a large bowl, combine the watercress, imitation crabmeat, celery, green onion, and tomato. In a separate bowl, whisk together the olive oil, vinegar, basil, salt, and pepper. Pour over the watercress mixture, and toss to coat evenly. Serve immediately.





Thai Style Chicken Pasta with Water Cress

Ingredients
• 1 (8 ounce) package dry pasta of your choice
• 2 tablespoons olive oil
• 1 whole dried red chile pepper, seeded and chopped
• 1 tablespoon minced garlic
• 1/2 teaspoon grated fresh ginger root
• 4 skinless, boneless chicken breast halves - cut into thin strips
• salt and pepper to taste
• 1 tablespoon soy sauce
• 1/2 tablespoon lemon juice
• 2 tablespoons white wine
• watercress leaves for garnish
Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Fry the red chile, garlic and ginger until they are fragrant. Season the strips of chicken breast with salt and pepper to taste. Add the chicken to the skillet, and fry until cooked through.
3. When the chicken is no longer pink, add the pasta, and season with soy sauce, lemon juice and white wine. Cook stirring constantly until everything is nice and hot. Serve with watercress leaves on top for garnish


Watercress, Melon and Almond Salad

Ingredients
• 3 tablespoons fresh lime juice
• 1 teaspoon white sugar
• 1 teaspoon minced fresh ginger root
• 1/4 cup vegetable oil
• 2 bunches watercress, trimmed and chopped
• 2 1/2 cups cubed watermelon
• 2 1/2 cups cubed cantaloupe
• 1/3 cup toasted and sliced almonds
Directions
1. In a large bowl, whisk together lime juice, sugar, and ginger. Gradually add oil and season with salt and pepper to taste.
2. Add watercress, watermelon, and cantaloupe to dressing and toss to coat. Transfer salad to plates, sprinkle with sliced almonds and serve immediately