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Fresh Watercress with Tangy Tangerine Dressing

I so love bitter greens and watercress tops my list. In this recipe, I add a lovely tangerine dressing for some sweet, but in a unique way. 


1 bunch fresh watercress-rinsed well and left whole
Spring or filtered water

Juice from at least 2 tangerines
Generous splash umeboshi or red wine vinegar
Juice of 1 fresh lemon

Bring a pot of water to a rolling boil and quickly blanch watercress; cook about 30 seconds. Plunge into cold water to stop the cooking process and slice into bite-size pieces. Whisk together the tangerine juice, umeboshi vinegar and lemon juice. Keep the dressing on the sweet side, so you may need more tangerine juice. Toss with watercress and chill thoroughly before serving. 


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