White Bean and Asparagus Salad with Watercress

Ingredients

  • 5 stalks green asparagus, tough ends removed
  • One 15-ounce can white beans (such as cannellini), rinsed and drained
  • 1 orange bell pepper, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper
  • 2 cups B&W watercress, trimmed

Preparation

    1. Bring water to a simmer in a vegetable steamer.
    2. Cut the asparagus into 1-inch pieces, place them in a steamer basket, cover and lightly steam, 2 to 3 minutes. Set aside to cool.
    3. In a large bowl, combine the white beans, bell pepper, and red onion. Add the asparagus and toss gently. In a separate bowl, whisk together the olive oil, lemon juice, mustard, and salt and pepper to taste. Gently toss the dressing into the salad and adjust the seasoning.
    4. Line a salad bowl with the watercress, and top with the white bean salad.

Creamy Artichoke and Watercress Soup

Ingredients

  • Two 14-ounce cans reduced-sodium chicken broth
  • 1/4 cup rice
  • One 14-ounce can artichoke hearts, drained and rinsed
  • 2 large eggs, at room temperature
  • 2 to 3 tablespoons fresh lemon juice, to taste
  • 1 1/2 tablespoons chopped fresh dill
  • 4 cups packed (2 bunches or bags) B&W watercress (a few sprigs reserved for garnish, the remainder cut into 2-inch pieces)
  • 1/8 teaspoon freshly ground pepper

Preparation

  1. Combine the broth and rice in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and cook, uncovered, until the rice is very tender, about 15 minutes.
  2. Place the artichoke hearts, eggs, and lemon juice in a blender and puree. With the machine running, ladle about half of the rice mixture through the opening in the cover, and puree until smooth. (Use caution when pureeing hot liquids.) Return the pureed mixture to the saucepan and cook, stirring constantly, until an instant-read thermometer registers 160F, reducing the heat as necessary to prevent the soup from boiling.
  3. Stir in the dill, watercress and pepper. Garnish with the reserved sprigs of watercress.

 

Grilled Trout with Golden Squash Kabobs

Ingredients

  • 8 sunburst squash or yellow zucchini, cut into 1-inch chunks
  • 2 teaspoons minced fresh thyme
  • 2 tablespoons olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 2 slices preservative-free bacon or turkey bacon, cut into 1/2 inch pieces (optional)
  • 4 to 8 skin-on trout fillets (3 to 6 ounces each)

Preparation

  1. Toss the squash, thyme, 1 tablespoon of the oil, and the pepper together in a bowl. Let marinate for about 45 minutes, tossing occasionally.
  2. Meanwhile, soak 4 long or 8 short wooden skewers in water for 30 minutes. Build a hot wood or charcoal fire in a grill, or preheat a gas grill to 400F.
  3. Thread the squash, alternating with bacon if using, onto the soaked skewers. Grill until the squash is lightly browned and the bacon is beginning to crisp, 3 to 4 minutes per side. Transfer the skewers to a platter.
  4. Brush the trout fillets with the remaining 1 tablespoon oil and place them, skin side down, on the grill. Cover the grill and cook until the fish is opaque throughout, 4 to 5 minutes. Transfer to a platter.
  5. To serve, arrange 1 or 2 fillets on each plate and top with a kabob or two. (Or, remove the squash and bacon from the skewers, mound on each plate, and top with the fish.)

 

Shiitakes Sauteed with Garlic

Ingredients

  • Shiitake mushrooms, stemmed
  • Minced garlic
  • Sea salt and freshly ground pepper
  • Minced fresh parsley
  • Olive oil

Preparation

  1. Quarter the shiitake mushroom caps and place them in a bowl.
  2. Sprinkle with the garlic, sea salt, black pepper to taste, and parsley, and toss to mix.
  3. Heat the olive oil in a saute pan over low heat, add the mushrooms and saute until they are just beginning to crisp, 10 to 15 minutes. Serve immediately.

 

Kidney Bean and Tarragon Salad

Ingredients

  • Champagne vinegar
  • Dijon mustard
  • Extra-virgin olive oil
  • 15-ounce cans red kidney beans, drained and rinsed
  • Minced fresh tarragon
  • Chopped red onion
  • Sea salt and freshly ground back pepper

Preparation

    1. Combine the vinegar and mustard in a large bowl.
    2. Whisk in the olive oil until emulsified.
    3. Add the beans, tarragon and onion.
    4. Season with sea salt and pepper to taste, and mix to combine.

 

Wilted Watercress with Roasted Garlic

Ingredients

  • 12 garlic cloves, peeled
  • 4 Tbsp. olive oil, divided
  • 4 bunches or bags of watercress cut into 3” pieces

Preparation

  1. Preheat oven to 400F.
  2. Place garlic on foil, drizzle with 1 Tbsp oil.
  3. Wrap garlic in foil, roast until soft, about 20 minutes.
  4. Heat remaining 3 Tbsp oil in large pot over medium-high heat. Add watercress and garlic with oil from foil packet.
  5. Saute until watercress is wilted, about 2 minutes.
  6. Season with salt and pepper.
  7. Transfer watercress to bowl and serve.

 

Watercress and Baby Arugula with Chicken, Goat Cheese and Pecans

(Serves 8)
Ingredients

  • 1 cup pecans
  • 1/2 cup plus 2 tablespoons olive oil
  • Salt
  • 1/4 cup plus 2 tablespoons sherry vinegar
  • 4 teaspoons Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Freshly ground black pepper
  • 1 cooked rotisserie chicken, warm or at room temperature
  • 9 cups loosely packed watercress, cut into 2- to 3-inch pieces
  • 6 cups fresh baby arugula
  • 3 cups torn fresh dandelion greens
  • 1/2 red onion, sliced lengthwise into very thin strips
  • 1 cup brined olives, such as nicoise or kalamata
  • 1/3 cup brined capers, drained
  • 8 ounces fresh goat cheese (may substitute feta cheese)

Preparation

  • Preheat the oven to 350F.
  • In a small bowl, combine the pecans with the 2 tablespoons olive oil and a good pinch of salt. Spread the pecans in a single layer on a baking sheet and toast for 10 to 14 minutes. Remove and set aside to cool slightly.
  • While the nuts are cooling, prepare the dressing: Pour the remaining 1/2 cup olive oil into a medium bowl. Whisk in the sherry vinegar, then the mustard. Whisk in the thyme, oregano, 1/2 teaspoon salt, and several grinds of pepper. Taste, and adjust the seasoning as desired.
  • Remove the legs and breasts from the chicken. Remove the skin, and chop the meat into coarse cubes. Set aside.
  • Combine the watercress, arugula, and dandelion greens in a large bowl. Toss in the red onion, olives, and capers, and then dress with 1/2 cup of dressing. Toss the salad, adding more dressing as desired. Toss in the cubed chicken.
  • Divide the salad among 8 plates. Crumble the goat cheese in large chunks over the salads, and then sprinkle with the pecans. Serve immediately.

 

Cod Braised with Bok Choy

Yields: 4 Servings
Ingredients:

  • 2 Tbsp low sodium soy sauce plus more for serving
  • 2 Tbsp dry white wine
  • 1/2 clove garlic, minced
  • 1 tsp. minced fresh ginger
  • 1 head of bok choy, trimmed and coarsely chopped
  • 4 cod filets, 4-6 oz each

Preparation

  1. Stir 2 Tbsp soy sauce, wine, garlic and ginger together in a small bowl and set aside.
  2. Immerse bok choy in a bowl of water.
  3. Lift from water to a large saute pan and place over medium-high heat, add 1/4 cup water, cover, and reduce heat to low.
  4. Cook until tender, 4-5 minutes.
  5. Pour off liquid, return to low heat, and stir in soy sauce mixture.
  6. Place fish filets on top of bok choy, cover and cook until fish is opaque throughout, about 4 minutes.
  7. Serve accompanied with soy sauce.

 

King Crab & Watercress Salad

Ingredients

  • 4 bunches or bags watercress, trimmed of large stems
  • 4 cooked Alaskan king crab legs, shelled, cartilage removed, cut into 3-inch pieces and chilled
  • 16 cherry tomatoes
  • 16 small mozzarella balls
  • 1/2 an avocado
  • Extra virgin olive oil
  • Aged balsamic vinegar
  • Fleur de sel (sea salt)
  • Freshly ground black pepper

Preparation

  1. On 4 large plates, arrange equal portions watercress and crab legs.
  2. Arrange tomatoes and mozzarella balls attractively around lettuce and crab legs.
  3. Thinly slice avocado and add to plates.
  4. Drizzle with olive oil and vinegar to taste, and season as desired with fleur de sel and freshly ground black pepper. Serve immediately.

 

Lemon Mint Chicken Cutlets on Watercress

(serves 3 or 4)
Ingredients

  • 1 1/4 pounds thinly sliced skinless, boneless, free-range chicken breasts
  • 1 1/2 tablespoons grated lemon zest (from 2 lemons)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh mint, plus extra for garnish
  • Salt and coarsely ground black pepper
  • 1 bag (4 ounces) B&W watercress, trimmed

Preparation

  1. Heat a ridged grill pan over medium-high heat (or prepare an outdoor grill for direct grilling over medium-high heat).
  2. If necessary, place the chicken between sheets of plastic wrap and pound to a uniform 1/4 inch thickness.
  3. In a large bowl, whisk the lemon zest, lemon juice, oil, mint, 1/2 teaspoon salt, and 1/2 teaspoon pepper until the dressing is blended. Reserve 1/4 cup of the dressing.
  4. Toss the chicken cutlets with the remaining dressing. Place the chicken in the grill pan (or on the outdoor grill) and cook, turning them over once, for 4 to 5 minutes.
  5. To serve, toss the watercress with the reserved dressing, and divide it among 3 or 4 plates. Top with the chicken, and garnish with chopped mint.

 

Halibut with Lemon-Garlic oil and Sauteed Watercress

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves: 1 crushed, 1 minced
  • Finely grated zest of 1 lemon
  • 1/2 teaspoon anchovy paste
  • Pinch of crushed red pepper flakes
  • 7 bunches fresh watercress, trimmed and coarsely chopped
  • Salt and freshly ground black pepper
  • Four 6-ounce skinless halibut filets

Preparation

  1. Preheat oven to 400F.
  2. In a small bowl, combine 2 tablespoons of the olive oil with the crushed garlic and lemon zest. Let stand at room temperature for 10 minutes, and then discard the garlic.
  3. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the minced garlic, anchovy paste, and crushed red pepper flakes and cook, stirring until fragrant, about 30 seconds. Add the watercress; raise the heat to medium-high, and cook, stirring, until barely wilted, about 3 minutes. Season with salt and black pepper and set aside.
  4. Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over high heat until shimmering. Season the halibut filets with salt and black pepper, and add them to the skillet. Cook until beginning to brown on the bottom, about 3 minutes. Transfer the skillet to the oven and roast the halibut for about 5 minutes, or until just white throughout.
  5. Warm the watercress mixture over medium-high heat until hot but still crisp-tender, about 1 minute. Spoon the watercress onto plates. Using a spatula, transfer the halibut, browned side up, to the plates. Drizzle with the lemon-garlic oil and serve.

 

Smoked Paprika-Roasted Salmon with Wilted Watercress

(serves 8)
Ingredients

  • 1/4 cup fresh orange juice
  • 2 tablespoons plus 1 teaspoon olive oil
  • 2 teaspoons fresh thyme leaves
  • 2 pounds wild salmon fillets
  • 1 tablespoon mild smoked paprika
  • 1 teaspoon Saigon cinnamon (available at most supermarkets)
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon sea salt
  • 3 bunches B&W watercress

Preparation

  1. Mix the orange juice, the 2 tablespoons oil, and 1 teaspoon of the thyme in a small bowl. Place the salmon in a large glass baking dish, add the marinade, and turn to coat well. Cover and refrigerate for 30 minutes.
  2. Preheat the oven to 400F. Line a baking dish with foil and grease the foil.
  3. Mix the paprika, cinnamon, orange zest, sea salt, and remaining 1 teaspoon thyme in a small bowl.
  4. Remove the salmon from the marinade and place it in the prepared baking dish; discard any remaining marinade. Rub the smoked paprika mixture evenly over the salmon. Roast in the oven for 10 to 15 minutes, or until the fish flakes easily with a fork.
  5. Wash and trim the watercress. Heat the remaining teaspoon oil, add the watercress, and cook, stirring, for 2 minutes or until wilted. Serve the salmon over the watercress.

 

Chana Masala (Spicy Chickpeas) with Watercress

Ingredients

  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • One 16-ounce can chickpeas (also called garbanzo beans), or 1 1/2 cups cooked chickpeas plus 1/2 cup water
  • Juice of 1 lemon (about 2 tablespoons)
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1 large bunch or 2 handfuls fresh watercress, trimmed

Preparation

  1. Heat the oil in a large skillet or saute pan over medium heat. Add the onion and garlic, and saute until soft, 3 to 5 minutes. Add the chickpeas straight from the can, including all the liquid. Add the lemon juice and spices, cover, and simmer, stirring occasionally, adding more water if needed, until the chickpeas are browned and soft, 10 to 15 minutes.
  2. Reduce the heat, add the watercress, and cover. Cook until the watercress has wilted, 2 to 4 minutes. Serve immediately.

 

Salmon Fillets with Puy Lentils

(Serves 4)
Ingredients
  • 1 1/2 cups Puy lentils
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons minced shallots or yellow onion
  • Salt
  • 4 skin-on salmon fillets (4 to 6 ounces each)
  • Freshly ground black pepper
  • 1 cup arugula or mixed salad greens

Preparation

  1. Pick over the lentils, then rinse and drain them well.
  2. Heat 1 tablespoon of the oil in a saucepan over high heat. Add the shallots and lentils, and cook, stirring, until the shallots are translucent and the lentils lgisten, about 2 minutes.
  3. Add 4 cups water and 1/2 teaspoon salt, and bring to a boil. Then reduce the heat to medium-low, cover, and simmer until the lentils are tender but firm and most of the water has been absorbed, 30 to 35 minutes.
  4. Meanwhile, place a rack in the upper third of the oven and preheat the oven to 500F. Lightly grease a baking dish that is just large enough to hold the salmon in a single layer.
  5. Rub the salmon fillets on both sides with the remaining 1/2 tablespoon olive oil; season with salt and pepper. Place the fillets in the prepared baking dish and roast until the fish flakes easily with a fork and is still translucent only in the center, 13 to 15 minutes.
  6. When the lentils are done, remove the pan from the heat and drain well. Return the lentil mixture to the pan. Taste, and add salt if needed. Cover to keep warm.
  7. To serve, divide the lentils among 4 plates and top each bed of lentils with a salmon fillet. Garnish with the right arugula and serve at once.

 

Cold Watercress and Avocado Soup

(Serves 4)
Ingredients
  • 2 bunches watercress, chopped
  • 1 liter chicken stock
  • 4 avocados, peeled, sliced
  • 4 stems coriander, chopped
  • 1 pint plain, natural yogurt
  • 2T creme fraiche
  • Salt and pepper to taste
  • Juice of 2 limes
  • 1 green chili, finely chopped (optional)

Preparation

  1. Heat stock and, reserving a few leaves for garnish, simmer watercress in the stock for 15 minutes.
  2. Strain and cool. Chill in refrigerator.
  3. Whisk other ingredients until smooth. Stir in seasoning and chili.
  4. To serve, stir in creamy avocado mix and garnish with watercress leaves.

 

Warm Mixed Bean Salad with Pancetta on Watercress

(serves 4)

Ingredients

  • 6 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1/3 cup (1 1/2 ounces) diced pancetta or diced thick-sliced preservative-free bacon
  • 4 cloves garlic, peeled and crushed until flat
  • One 10-ounce package frozen lima beans, cooked and drained
  • 1 1/2 cups drained canned Roman or red kidney beans
  • 1 1/2 cups drained canned black beans
  • 2 tablespoons fresh lemon juice
  • 2 bags or bunches B&W watercress, trimmed
  • 1/4 teaspoon freshly ground black pepper
  • Salt
  • 3 tablespoons chopped fresh flat-leaf parsley, plus sprigs for garnish
  • 1 lemon, cut into 4 wedges

Preparation

  • Warm the 2 teaspoons olive oil in a large skillet over low heat. Add the pancetta and cook until crisp and any fat is rendered, about 10 minutes. Remove the pancetta with a slotted spoon and reserve. Pour the fat out of the skillet but do not wash the skillet.
  • Add the remaining 6 tablespoons oil and the garlic to the skillet. Cook over low heat until the garlic turns a pale golden brown, watching carefully so it doesn't scorch, about 10 minutes. Remove the garlic with tongs, leaving the oil in the skillet.
  • Add the lima beans, Roman beans, and black beans to the garlic oil in the skillet, raise the heat to medium-high and toss gently until heated through, about 4 minutes. Add the pancetta and lemon juice, and stir gently to combine. Add 1 bag of the watercress and cook until wilted, about 1 to 2 minutes. Season with the black pepper and salt to taste. (The salad may not need salt, as the pancetta or bacon is salty.)
  • Spread the remaining 1 bag watercress out on a serving platter or on individual plates. Spoon the warm beans over the watercress and sprinkle with parsley. Garnish with the lemon wedges and parsley sprigs, and serve.

*For a more assertive garlic flavor, mince 1 or 2 of the cooked cloves and stir them into the finished salad dressing.

 

Cauliflower Gratin

(Serves 4)
Ingredients

  • 1 head cauliflower, cut into large florets
  • 1 Tbsp. olive oil
  • 2 oz pancetta, chopped
  • 1 yellow onion, thinly sliced
  • 4 oz Muenster cheese, thinly sliced

Preparation

  1. Preheat oven to 350.
  2. Butter a baking dish just large enough to hold cauliflower in a single layer.
  3. Cook cauliflower in a covered steamer over simmering water until fork-tender, 15-20 minutes. Remove to prepared dish.
  4. Heat oil in frying pan over medium heat.
  5. Add pancetta and onion and saute until pancetta is crisp and onion is golden, about 15 minutes.
  6. Spoon over cauliflower and sprinkle with 1/2 tsp. pepper.
  7. Top with cheese to cover evenly.
  8. Bake until edges are bubbling, about 20 minutes. Serve hot!

 

Wild Mushroom and Goat Cheese Omelets

(Serves 6 to 8 generously)
Ingredients

  • 6 Tablespoons (3/4 stick) unsalted butter
  • 12 ounces shiitake mushrooms, stems discarded, caps thickly sliced
  • 3 medium shallots, chopped
  • 2 bunches fresh watercress, trimmed, cut into 3-inch lengths
  • Salt and freshly ground black pepper
  • 18 large eggs
  • 8 ounces fresh goat cheese, crumbled

Preparation

  1. Preheat the oven to 225F.
  2. Melt 3 tablespoons of the butter in a large skillet over medium-high heat. Add the shiitakes and cook, stirring occasionally, until golden, about 7 minutes. Add the shallots and cook until tender, about 3 minutes. Add the watercress, season with salt and pepper to taste, and cook just until the watercress is wilted, about 1 minute. Keep warm.
  3. Crack 6 eggs into a medium bowl, season with salt and pepper, and beat with a whisk. Melt 1 tablespoon of the butter in a 10-inch skillet over medium-high heat. Whisk the eggs again and add them to the skillet. Cook, lifting the edges with a spatula to allow the uncooked egg to run underneath, until the bottom of the omelet is golden and the top is nearly set, about 4 minutes.
  4. Spoon one-third of the mushroom filling down the center of the omelet and sprinkle with one-third of the goat cheese. Using a rubber spatula, fold the sides of the omelet over the filling to enclose it completely. Slide the omelet into a large heatproof plate and put it in the oven to keep warm.
  5. Repeat with the remaining butter, eggs, and filling to make 2 more omelets. Serve at once.

 

Waldorf Chicken Salad

Ingredients

  • 3 skin-on, bone-in chicken breast halves (about 14 ounces each)
  • 2 large garlic cloves, minced
  • 1 teaspoon ground fennel seeds
  • Kosher salt and freshly ground black pepper
  • 7 tablespoons extra-virgin olive oil
  • 1 cup walnut halves
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 ounces blue cheese, crumbled (1/4 cup)
  • 1/4 cup buttermilk
  • 1/2 teaspoon finely grated lemon zest
  • 1 cup red seedless grapes, halved
  • 2 Fuji apples, cored and thinly sliced
  • 2 stalks celery, thinly sliced
  • 6 ounces B&W watercress, trimmed
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons snipped fresh chives

Preparation

    • Make 3 deep slashes in each chicken breast. In a small bowl, mash together the garlic, fennel, 2 teaspoons salt, and pepper to taste. Stir in 3 tablespoons of the oil. Rub the mixture all over the chicken and into the slashes. Transfer the chicken to a small roasting pan, cover, and let stand for an hour.
    • Preheat the oven to 350F.
    • Spread the walnuts in a pie plate and toast in the over for 10 minutes, or until brown and fragrant. Set aside to cool.
    • Roast the chicken in the oven for about 40 minutes, or until cooked through. Let cool slightly; then discard the skin and bones and thinly slice the meat.
    • Combine the vinegar, mustard, and remaining 4 tablespoons olive oil in a food processor, and blend. Add the blue cheese and buttermilk, and blend. Transfer to a bowl, stir in the lemon zest, and season the dressing with salt and pepper.
    • In a large bowl, combine the chicken with the walnuts, grapes, apples, celery, watercress, parsley, tarragon, and chives. Add the dressing, toss well, and serve.

 

Spaghetti Squash with Spiced Pecans and Gorgonzola

(Serves 6 to 9)

Ingredients

  • 1 large spaghetti squash (4 1/2 lbs), halved and seeded
  • 2 tablespoons plus 4 teaspoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons coarsely chopped fresh parsley
  • 2 tablespoons plus t teaspoons fresh lemon juice
  • Salt and freshly ground black pepper
  • 1 bunch fresh watercress, stems trimmed
  • 2 ounces Gorgonzola cheese, crumbled (1/2 cup)
  • Spiced Pecans (see recipe)

Preparation

    1. Preheat the oven to 350F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
    2. Place the squash, cut side down, on the prepared baking sheet and bake, uncovered, for about 1 hour, until tender. Let the squash cool until it is easy to handle, and then scrape out the strands of pulp. You should have about 4 cups, set aside.
    3. Heat the 2 tablespoons oil in a very large skillet over medium heat. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the squash strands and parsley, toss to combine. Add the 2 tablespoons lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
    4. To serve, toss the watercress with the remaining 2 teaspoons lemon juice, remaining 4 teaspoons oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Divide the squash mixture along individual plates or place in a serving dish. Top with the watercress, Gorgonzola, and Spiced Pecans.

 

Spiced Pecans

Ingredients

  • 1 egg white, lightly beaten
  • 3 cups pecan halves
  • 1/2 tablespoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

Preparation

    1. Preheat the oven to 350F. Line a backing sheet with parchment paper.
    2. In a small bowl, beat the egg white with 1 tablespoon water. Stir in the pecans, mixing until well moistened.
    3. Combine the salt, cinnamon, cloves and nutmeg in a small bowl. Sprinkle the mixture over the moistened nuts. Spread the nuts on the baking sheet.
    4. Bake for 30 minutes, stirring once or twice. Be careful not to burn the nuts.Store on the refrigerator in an airtight container until ready to use.

 

Celery Root, Radish and Watercress Salad with Mustard Seed

(Serves 8)
Ingredients

  • 1 tablespoon yellow mustard seeds
  • 1/2 cup white balsamic vinegar
  • 1/4 cup minced shallots (2 medium shallots)
  • 2/3 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 2 large bunches fresh watercress, thick stems trimmed (about 6 cups packed)
  • 1 1/2 pound celery root (also called celeriac), trimmed, peeled, and coarsely grated in a food processor or with a box grater
  • 20 radishes, trimmed and thinly sliced

Preparation

    1. Place the dry skillet over medium heat, add the mustard seeds and stir until they are lightly toasted and starting to pop, about 3 minutes. Transfer the mustard seeds to a bowl and let them cool.
    2. Add the vinegar, mustard and shallots to the cooled mustard seeds, whisk to blend. Gradually whisk in the oil. Season with sea salt and black pepper to taste.
    3. In a large bowl, toss the watercress with enough of the dressing to coat it lightly. Divide the watercress among 8 plates.
    4. Combine the celery root and radishes in the same bowl; toss with enough of the remaining dressing to coat. Season with sea salt and pepper to taste. Top the watercress with the celery root mixture and serve.