Watercress is an ancient dark, leafy green that grows in natural spring water, and was once enjoyed by the Romans as a staple. It has a strong flavor and is relatives with mustard, radish, and wasabi. This is a wonderful green to mix in with other vegetables that pair well with a lemon mustard dressing.
For this simple recipe, I took some fresh asparagus, chopped it up into bite sized pieces and quickly sautéed it with olive oil and salt for a few minutes so the color was bright. Allow the asparagus to cool a bit and then toss with rinsed garbanzos, diced red pepper and two cups of chopped watercress.
Drizzle with a lemon mustard dressing and add black pepper.
You Will Need:
2 cups chopped watercress
1 can rinsed, drained garbanzos
1 red pepper, diced
1 bunch asparagus, rinsed and remove a couple of inches of the botttom (discard). Chop remaining asparagus into 1 inch pieces.
How to Prepare:
Sauté asparagus in one tablespoon olive oil for several minutes until it’s bright green in color and heated through. Turn off heat and cool.
In a large bowl, mix garbanzo beans, asparagus, red pepper and watercress together.
Dressing – 1 tablespoons olive oil, pinch of salt, juice from one lemon and 1 tsp of good quality mustard. Whisk until incorporated and toss in salad.
