Watercress is such a hearty and flavorful green that it is best when it stands alone, which is why this is basically a green salad. It is also a great accompaniment to any dish in this book—or any Mexican dish—because it is assertive enough to stand up to bold flavors. And don’t think the dressing is to be used just for salads—it makes a great sandwich spread or vegetable dip.

　　

Ingredients

serves 4

　　1 bunch cilantro, tough stems removed (about 2 cups lightly packed)

　　1/4 cup olive oil

　　3 tablespoons red wine vinegar

　　1/4 teaspoon salt, plus more as needed

　　1 bunch watercress, tough stems removed (about 2 1/2 cups packed)

　　1/4 cup queso fresco or feta cheese, or to taste

　　

Ingredients: Greens

I really like the hearty and assertive flavor of watercress, but you can substitute any salad green in its place.

　　

Make the Dressing

Step 1

Combine the cilantro, oil, vinegar, and salt in a blender and puree until smooth. Check for seasoning and adjust if necessary.

　　

Dress the Salad

Step 2

As soon as you are ready to serve the salad, pour 2 tablespoons of the dressing in a mixing bowl. Add the watercress and toss well. If needed, add more dressing. Keep the extra dressing in the refrigerator for a future use.

　　

Step 3

Transfer the salad to its serving dish and top with crumbles of queso fresco.

　　

Cooking Notes

Step 4

INGREDIENTS

　　

Step 5

Greens

　　

Step 6

I really like the hearty and assertive flavor of watercress, but you can substitute any salad green in its place.

　　

Step 7

TECHNIQUES

　　

Step 8

Pureeing the Salad Dressing

　　

Step 9

Using a blender is the most straightforward method for pureeing the dressing ingredients, but you can also use a food processor. If you don’t have either, you can make it by hand by very finely chopping the cilantro and then mixing in the rest of the ingredients.

　　

Step 10

ADVANCE PREPARATION

　　

Step 11

The dressing can be made a few days ahead of time so long as you store it properly (leftovers can keep for a few days as well). Pour the dressing into an airtight container and place a piece of plastic wrap directly on the dressing before closing the container. This will help the dressing keep its bright green color.

　　Reprinted with permission from Simply Mexican by Lourdes Castro, © April 2009 Ten Speed Press. Buy the full book at Amazon or Bookshop.