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Watercress is one misunderstood veggie. Thought of by most as the bland greens stuffed between crustless slices of white bread and politely nibbled by Brits at afternoon tea, watercress is actually a member of the mustard family and has a sharp, peppery bite that works best as a foil to milder soup, salad or stir-fry ingredients. When you’re buying it, look for small, dark green leaves and thin, tender stems.
Here’s a Mexican-inspired recipe for Watercress Salad with Tequila-Tangerine Dressing.
To make the dressing, combine in a blender or food processor 1/4 cup fresh tangerine or orange juice, 1/4 cup vegetable oil, 2 tablespoons of both gold tequila and fresh lime juice, 2 teaspoons of honey and 1 clove of minced garlic, and blend until smooth. (The dressing can be made a day ahead, but shake well before using.)
In a serving bowl, toss 3 large bunches watercress (discard any thick, tough stems) with enough dressing to coat the greens. Add 2 tangerines or 1 small orange (sectioned and halved, with membranes removed), 3/4 cup diced raw jicama, 1/2 cup thinly sliced mild red radishes and 1/4 cup sliced green onion. Toss. Add salt and pepper to taste. Serve at once, with the remaining dressing on the side.
