Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Rate This Recipe:
No ratings yet
Watercress And Tomato Salad
Watercress is a popular locally grown vegetable here. A bit larger and firmer than what I see in supermarkets from elsewhere and those sold in Chinatown.
This recipe pairs it with local grown tomato and onion, a spicy dressing adds that final touch.
Posted By:
Deirdre K Todd
Print Recipe
Pin Recipe
Prep Time
20
minutes
mins
Cook Time
0
minutes
mins
Total Time
20
minutes
mins
Course
Salad
Cuisine
American, Hawaiian, Local
Servings
8
Servings.
Ingredients
1x
2x
3x
2
bunches watercress, leaves, 2-inch pieces
4
Vine Ripened tomatoes, thinly sliced rounds
1
medium Maui onion, thinly sliced rounds
Dressing:
2
serrano chiles, chopped
4
anchovy fillets, chopped
2
tsp. ground cumin
6
TB white vinegar
6
TB olive oil
pinch salt, freshly cracked black pepper
Instructions
In a small bowl, whisk together dressing ingredients.
Set aside.
On serving plates; arrange watercress, layer tomatoes and onion.
Drizzle with dressing.
Variation:
Optional to blanch watercress in water with 1 TB of dressing.
How To Serve:
Serves 8.
Notes
Reserve watercress stems for future use.
Keyword
watercress, locally grown vegetable, tomato, onion, spicy dressing
Tried this recipe?
Let us know
how it was!