In her seminal book The Mexican gourmet, author Maria Dolores Torres Yzabal includes a salad with just half cilantro and half watercress. Steve was intrigued by this and started making it at home. He loved the slight bitterness of watercress, but wanted something that could stand on its own, so he came up with this version, which is basically one-third each watercress, parsley, and cilantro, with a few beans that make for a to be thrown in little indulgence. It also makes the salad more substantial.
Watercress is a somewhat neglected green these days, but try adding it to your repertoire. It’s packed with vitamins A, C, and K and tastes great.
serves 2
- 1 cup shredded watercress
- 1 cup chopped cilantro
- 1 cup chopped parsley
- ½ red onion, very thinly sliced
- 1 cup cooked, drained Rancho Gordo Alubia Blanca beans (or other white beans)
- Salt and freshly ground pepper to taste
- Extra virgin olive oil to taste
- Fresh lemon juice to taste
- In a serving bowl, combine watercress, cilantro, parsley, and onion. Add the beans. Season to taste with salt, pepper, olive oil and lemon juice.