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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: George Mavrothalassitis of Chef Mavro restaurant in Honolulu developed this simple salad. It's delicious as a companion to fish, chicken, or steak. Ingredients:
8 ounces watercress (2 qt.) |
2 tablespoons extra-virgin olive oil |
1 tablespoon lemon juice |
1 clove garlic, peeled and pressed |
salt and pepper |
Directions:
1. Rinse watercress and drain well. Pick tender sprigs from stems and cut into 3- to 4-inch lengths; you should have about 6 cups sprigs. Finely chop enough of the stems to make 2 tablespoons; save remainder for other uses or discard.
2. In a large bowl, mix olive oil, lemon juice, garlic, and chopped watercress stems. Add watercress sprigs and mix. Add salt and pepper to taste.
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