Seasonal Chef: The Versatility Of Watercress

Watercress is my favorite green to tuck inside a sandwich, mix with other greens or on its own as a salad, or as a bed under a juicy seared steak, grilled chicken breast or fish.

The peppery tasting leaves makes it a natural salad ingredient. Watercress is rich in antioxidants, beta-carotene, vitamins C and E, potassium and fiber.

Look for dark green perky leaves and store the bunch in a glass of water with a plastic bag inverted over the top for up to three days in the refrigerator. Bon appétit!

Watercress And Goat Cheese Scramble

(Serves 4)

7 eggs

1/3 cup half and half

2 tablespoons unsalted butter

3 ounces crumbled garlic and herb goat cheese

2/3 cup watercress leaves

Sea salt and freshly ground black pepper, to taste

Watercress sprigs for garnish

To prepare:

Beat the eggs with the half and half.

Meanwhile, melt the butter in a large heavy skillet over low heat.

Pour the eggs into the skillet and cook uncovered, whisking frequently until they have a velvety texture, about 25 minutes.

Remove from heat.

Stir in the cheese and watercress.

Add salt and pepper to taste.

Serve at once over whole grain toast points for breakfast or spaghetti for casual supper.

Garnish with watercress sprigs.

Watercress Salad

(Serves 4)

1 bunch watercress, washed and bottom tough stems removed

1 small head Boston lettuce, washed and torn into bite-sized pieces

1 large fresh pink grapefruit, sectioned, with membrane removed

1 firm ripe avocado, sliced

About 1/2 cup roasted walnuts

Extra virgin olive oil for drizzling (about 2 tablespoons)

Fig-infused white balsamic vinegar for drizzling (about 1½ tablespoons)

Freshly ground black pepper and sea salt to taste

To prepare:

Toss the watercress and Boston lettuce in a large salad bowl.

Drizzle a little olive oil over the leaves.

Toss grapefruit sections with the avocado and add to the salad.

Sprinkle with vinegar, add walnuts, salt and freshly ground black pepper.

Toss well to blend, adding more oil or vinegar to taste. Divide among salad plates and serve at once.

Watercress, Apple And Fennel Salad

(Serves 4)

1 bunch watercress, thick stems removed

1 Granny Smith or your favorite apple, unpeeled and sliced thin

1 small fennel bulb, thinly sliced lengthwise on a mandoline

For the vinaigrette:

2 teaspoons mixed yellow and black mustard seeds (or all yellow)

1/4 teaspoon dry mustard

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1/2 cup extra virgin olive oil

Sea salt and freshly ground black pepper to taste

To prepare:

Pour hot water over the mustard seeds until they are plump and softened, about 15 minutes.

Drain off the liquid and set aside in a small bowl.

Dissolve the dry mustard in the vinegar.

Whisk in the Dijon mustard and blend.

Gradually add the olive oil and whisk until it becomes an emulation.

Stir in mustard seeds, salt and pepper to taste.

Blend well.

Toss watercress, apples and fennel together.

Dress with vinaigrette and serve at once.

Watercress And Potato Cakes Wrapped In Bacon

Adapted from “Boulevard: The Cookbook” by Nancy Oakes and Pamela Mazzola.

(Serves 4)

1½ pounds Yukon gold potatoes, scrubbed

1 large onion, diced

5 tablespoons extra virgin olive oil

2 large cloves garlic, minced

1 bunch watercress, washed and stems removed

2 tablespoons Dijon mustard

Sea salt and freshly ground black pepper to taste

16 very thin slices of good quality bacon

To prepare:

Preheat the oven to 375 degrees.

Scrub the potatoes and pat dry with paper towels.

Bake until soft, about 30 to 40 minutes.

Remove potatoes from oven and peel when cool enough to handle.

Place them in a bowl.

With a fork, break them into chunks.

Meanwhile, add half of the olive oil and the whole diced onion into a large skillet.

Sauté over medium heat until the onions are soft and translucent, about 5 minutes.

Add garlic and watercress.

Cook, stirring until the watercress is wilted.

Add the onion mixture and mustard to warm potatoes and stir well to blend.

Add salt and pepper to taste.

Divide the potato mixture into 4 equal portions.

Shape into 3-inch-round patties, about 1½ inches thick.

Cut the bacon strips crosswise in half.

Crisscross two bacon strips on a clean surface.

Put a potato cake on top.

Bring the edges of the bacon up and over to wrap around the cake.

Sauté the remaining olive oil and potato cakes in a pan over moderate heat until the bacon is crisp and the potatoes are golden, about 5 minutes.

Turn the cakes over.

Put the pan in the oven.

Cook until the bacon is crisp on the bottom and the cakes are heated through, about 8 to 10 minutes.

Serve with a sprig of fresh watercress.