Watercress Salad
Ensalada de BerrosWatercress is a member of the mustard family and is gathered in many areas of Mexico where it grows along the banks of cold water streams in certain climates, just like in the United States. The crisp leaves with a peppery pungent flavor adds a snap to this salad, that's a good companion for grilled meats or poultry.
Ingredients
Makes 4 servings
- 1 bunch watercress sprigs only, with thick stems removed, washed and spun dry
- 4 cups washed and torn lettuce of choice spun dry
- 1 medium tomato seeded and finely chopped
- 2 tablespoons finely chopped white onion
- 2 tablespoons chopped fresh cilantro
- ½ to 1 serrano or jalapeño chile minced
- 3 tablespoons olive oil
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon fresh lime juice
- ½ teaspoon salt or to taste
Instructions
- In a large nonreactive bowl place the watercress, lettuce, tomato, onion, cilantro, and chile.
- Stir gently to mix.
- Add the olive oil, vinegar, lime juice, and salt.
- Toss to coat with the dressing.
Notes & Wine Advice
Serve cold.