Recipes – № 41
Watercress, Lemon and Crème Fraîche
Watercress is a peppery salad green that goes particularly well with creamy, lemony dressings. This recipe is my favorite way to eat watercress.
Serves 4
2 bunches watercress
½ cup crème fraîche
zest from half a lemon
1 tsp lemon juice
1 Tbsp olive oil
Fine sea salt to taste (around 3/4 tsp)
Wash the watercress and dry it using a salad spinner or kitchen towels. Remove any fibrous stems (try them if in doubt). Tear the remaining stems into bite-sized pieces as necessary. Stir the other ingredients together in a small bowl and add salt to taste (I use about ¾ tsp of fine sea salt). Toss the watercress with the dressing, taste again for salt and serve.
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