 |
|
|
|
 |
|
 |
| |
| Home -> [Fruits, Orange, Salads, Western European] -> [Watercress basics and an orange chicory walnu Recipe] |
Watercress basics and an orange chicory walnu
|
| Artist: |
_ |
Yield: |
2 |
| Categories: |
Fruits, Orange, Salads, Western European |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| | 1 bn Watercress leaves | | 1
| | Orange -- cut into supremes | | | Chicory | | | Walnut pieces | | | Classic French vinaigrette |
|
Procedures:
| 1 | "preparation is a doddle" sprigs - you simply slice off the top half, complete with a couple of inches of stalk (the rest can be saved to flavor vegetable stocks or soups) leaves, no stalks - you simply slash them off clean from the top. | | 2 | Watercress is best used as quickly as possible, but to prolong its vigor, store it in the fridge, with the leaves plunged head down into a bowl of cold water and the stalks waggling upward. | | 3 | I find this the best way to keep it bright and dandy. | | 4 | Watercress is a king among garnishes and should always be used with generosity. | | 5 | It brings an instant flash of perky color to just about any plate of food, with the added bonusthat it contributes a distinct, fresh taste that complements not only roast game, but fish, eggs and cheese, as well. | | 6 | In salads, it introduces a peppery taste that is every bit as appetizing as the ubiquitous arugula. | | 7 | One of my favorites is a combination of watercress, orange, chicory and walnuts tossed with a little french dressing. | | 8 | Of course, watercress is much more than just a garnish or a salad green.... | | 9 | It"s also an ingredient for soups and sauces |
|
|
|
|
|
|
|
|
|
|
