Have you tried watercress? It’s Mother Nature’s version of a natural, good tasting multivitamin! According to Watercress.com — and by the way, do all vegetables have their own website?!? — watercress is the most ancient of the green vegetables and its use can be traced back to Greek and Roman times. It’s one of the few greens I don’t grow because I can’t keep up with its thirst for water, but I love the peppery bite and just crave it sometimes. It’s delicious alone or in salads like this one with a fresh herb vinaigrette featuring Colavita olive oil and champagne vinegar.
Watercress is definitely a Super-Veggie and is trademarked as the Super Leaf—ounce for ounce, watercress has more vitamin C than an orange and more calcium than whole milk. Watercress is packed with beta-carotene and vitamin A, and is a better source of vitamins C, B1, B6, K, E, Iron, Calcium, Magnesium, Manganese, Zinc, and Potassium than apples, broccoli, and tomatoes. That makes me want to eat some stat!
The peas in the garden have been slow to mature this year because of the cooler-than-average spring we’ve had here on the east coast. Still, they’re one of the first things to bloom in the garden so I’m not complaining.
As an added bonus, you can eat everything this climbing vegetable has to offer: Flowers, shoots, stems, and even the shells (or are they hulls?) — all packed with delicious goodness.
Peas freeze perfectly so you can always have some on hand.
And that’s just the beginning. This lovely salad is chock full of everything Mother Nature has to offer from our springtime garden. What are you waiting for?
- ¼ cup Colavita Extra Virgin Olive Oil
- ¼ cup Colavita Champagne Wine Vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon granulated sugar
- 2 teaspoons finely chopped shallot
- 3 tablespoons fresh spring herbs, finely chopped (parsley, oregano, thyme, tarragon, rosemary, etc.)
- Freshly ground black peppercorns and sea salt to taste
- 6 cups fresh baby watercress
- ½ cup shredded carrots
- ½ cup thinly sliced radishes
- ½ cup spring peas, blanched
- Whisk together the olive oil, vinegar, mustard, and sugar until emulsified. Whisk in shallot and herbs and season with pepper and salt as desired.
- Divide watercress, carrots, radishes, and peas among 4 chilled salad plates and serve with Spring Herb Vinaigrette as desired.
The post Watercress Salad with Fresh Herb Vinaigrette is sponsored by Colavita. I have been using Colavita’s quality products for many years and this trusted family brand is a perfect fit for my garden to table creations. For more information, please visit Colavita.com.