Summer Herb Chimichurri, Grilled Potato Salad

July 19th, 2011 § 1 comment § permalink

Serves 4


1 cup fresh parsley, chopped
¼ cup fresh oregano, chopped
¼ cup fresh thyme leaves, chopped
2 tablespoons fresh chives, chopped
3 cloves garlic, chopped
1 medium shallot, chopped
3 tablespoons lemon juice
2 teaspoons lemon zest
½ -3/4 cup extra virgin olive oil
¼ cup red wine vinegar
1 teaspoon smoked Spanish paprika
2 teaspoons salt
1 teaspoon black pepper
2 cups watercress
1 pound grilled baby potatoes, sliced
1 cup cherry tomatoes red & yellow, halved
Steak slices, optional


In a blender combine all the herbs, shallots, garlic, lemon juice and zest, olive oil and vinegar and blend until smooth, adding more olive oil if needed. Pour in a bowl and season with the paprika, salt and pepper, stir and let stand for at least 30 minutes unrefrigerated. On a large plate, arrange the watercress, tomatoes and the potatoes. Drizzle the Chimichurri all over and place the streak slices down as well.

Goat Cheese, Watercress and Mixed Spring Pea Risotto with Pea Shoots

April 24th, 2011 § 0 comments § permalink

Serves 6


5 cups vegetable broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
1 cup fresh peas, blanched
1 cup watercress, chopped
¼ cup goat cheese, crumbled
Freshly ground pepper
Pea shoots, for garnish


In a medium sized saucepot heat chicken broth until warm and simmer while making risotto. In a separate medium saucepot over medium heat, add olive oil. Cook shallot until translucent, about 5 to 7 minutes. Add rice and cook and stir for 1 minute. Next, add wine and cook until all liquid is absorbed. Add 1 cup vegetable broth, reduce and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 20. Add peas and watercress and cook 5 minutes more. Remove from heat, and finish with goat cheese. Season with salt and pepper and serve garnished with pea shoots.

Water Cress Salad with Lemon Vinaigrette

January 14th, 2011 § 0 comments § permalink

Serves 4 to 6


2 bunches watercress, trimmed, washed, stems torn into 2 inch pieces

For vinaigrette

1 tablespoon Dijon Style mustard
2 tablespoons lemon juice
2 tablespoons freshly grated parmesan cheese
5 tablespoons extra virgin olive oil
Salt and fresh ground black pepper


Place the prepared watercress in a large bowl and refrigerate until cold.

Combine the mustard and lemon juice in a small dish and beat with a fork until smooth. Beat in the cheese. Slowly beat in the oil until the dressing is emulsified, season with salt and pepper. Toss the watercress with dressing and serve.

© Recipe Property of Peter Berley

Where Am I?

You are currently browsing entries tagged with watercress at Recipes.