Lynn Gardner: Eating the Alphabet: W is for Watercress & Walnuts


11.15.2012

Eating the Alphabet: W is for Watercress & Walnuts

November's Eating the Alphabet Challenge was to use U, V, and/or W ingredients. I knew I wanted to use peppery watercress when I saw beautiful green bunches of it piled in with the mint and dill at Shoprite. Not only is watercress delicious, it's full of nutrients like iron, calcium, and Vitamin A and C. I like to eat it in cucumber and cream cheese sandwiches, but that's not really exciting and the Alphabet Challenge is all about excitement and pushing boundaries, you know.

So needed a new spin on watercress. Why not salad? Something light and filling and green? I was first tempted by Patti LaBelle's recipe for "Out-of-This-World Watercress Salad," but tomatoes aren't in season, anymore, and I didn't want to ruin what sounded like a perfectly lovely recipe with questionable tomatoes. So I turned to Martha Stewart and she did not disappoint. Her recipe for "Watercress Salad with Roasted Sweet Potatoes" is delightfully simple and seasonable. If my family was comprised of more adventurous eaters, it's the kind of dish I might start Thanksgiving dinner with. It's very clean-tasting and just looks, to me, like autumn on a plate.

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From all this ...
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... to this!
Watercress Salad with Roasted Sweet Potatoes
Slightly Adapted From Martha Stewart
Serves 4

Ingredients
1 pound sweet potatoes, peeled and cut into 2-inch-long sticks
3 Tbsp + ½ tsp olive oil
Sea salt and ground pepper
½ cup walnuts
¼ tsp sriracha
2 Tbsp lemon juice
1 tsp honey
12 oz watercress, stems trimmed
4 oz fat free feta crumbles

Directions
Preheat oven to 450 °F, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 Tbsp oil; season with salt and pepper. Roast on upper rack, until tender, 20 to 30 minutes, stirring frequently. [Stewart's recipe cooks them longer with less stirring, but mine started to burn so ...]


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Remove potatoes from oven and set aside. On another rimmed baking sheet, toss walnuts with sriracha and ½ tsp oil. Bake on lower rack, stirring occasionally, until golden (about 5 minutes).

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In a bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. [Or put it all in an old jar and shakeshakeshake your dressing]. Toss watercress and dressing together. Serve topped with sweet potatoes, walnuts, and feta. Season with salt and pepper to taste.

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This salad best served while the sweet potatoes are still warm -- otherwise they just go kind of cold and chewy and that's not a good thing!

Overall, I really liked this salad.  It was easy, elegant, and completely yum! I'd definitely make it again, but I'll keep a close eye on the oven as some of my sweet potato sticks charred a bit!

If you can't find watercress, I'm sure baby spinach would work fine. Ohhh, baby spinach and blue cheese and sweet potatoes and pecans ...



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