It had me dreaming! It had me planning a 6am grocery run! (Bette yet: I just talked to the produce manager by phone. The beautiful bags of watercress he found in the back for me yesterday for $2 a bag are 'expired' now so he's going give me whatever I want for a buck! We'll be wallowing in watercress for a few days! Any ideas? What would you do? And can I preserve it somehow?)
The magic is in the combination of the peppery watercress with the tang of tangerine (spiked up with orange in the bare amount of dressing) with the stinky sour of the blue cheese. Heaven on a plate.
Portion size is interesting here. Eight ounces of watercress and a single tangerine and a single tablespoon of blue cheese would generously serve four. But for a dinner party, or some special meal, this is so flavorful that truly, it'd serve eight. At the same time, it absolutely qualifies as something so good one could "easily make a meal out of it ".
NEXT TIME Not a single change!
FROM THE ARCHIVES Until now, this was my favorite winter green salad. It's in the Recipe Box.
WATERCRESS, CLEMENTINE & BLUE CHEESE SALAD
Bookmark or print this recipe only
Hands-on time: 10 minutes
Time to table: 10 minutes or
Serves 4 or 8 (or 1?)
1/2 tablespoon good olive oil
1/2 tablespoon orange juice concentrate (gives really strong orange flavor)
1/2 tablespoon white wine vinegar
8 ounces fresh watercress
2 green onions, chopped
1 tangerine, sections cut in thirds
1 tablespoon blue cheese crumbles (it's enough, I promise!)
Whisk the dressing ingredients. Toss the watercress and green onions with the dressing. Sprinkle tangerine and blue cheese on top. Serve and enjoy!!
Serving 4, Per Serving: 49 Cal (48% from Fat, 17% from Protein, 35% from Carb); 2 g Protein; 3 g Tot Fat; 1 g Sat Fat; 5 g Carb; 1 g Fiber; NetCarb 4; 92 mg Calcium; 0 mg Iron; 73 mg Sodium; 3 mg Cholesterol, Weight Watchers 1 point
Serving 8, Per Serving: 24 Cal (48% from Fat, 17% from Protein, 35% from Carb); 1 g Protein; 1 g Tot Fat; 0 g Sat Fat; 2 g Carb; 0 g Fiber; NetCarb2; 46 mg Calcium; 0 mg Iron; 37 mg Sodium; 1 mg Cholesterol; Weight Watchers 1 point
"I can't believe I ate the whole thing", Total Recipe: 195 Cal (48% from Fat, 17% from Protein, 35% from Carb); 9 g Protein; 11 g Tot Fat; 4 g Sat Fat; 19 g Carb; 4 g Fiber; NetCarb15; 369 mg Calcium; 1 mg Iron; 293 mg Sodium; 11 mg Cholesterol; Weight Watchers 4 points
- When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.
Adapted from Bon Appetit April 1995