Prep 15 mins
Cook 5 mins
One of the most popular greens in Mexico, peppery watercress joins here with the fresh tastes of parsley and mint; an exotic and interesting combination that is also a good way to use up any excess herbs in your garden. Parboiling the garlic mellows its sharpness and heightens the earthy flavor and buttery consistency.
- regular table salt
- 1 head garlic, separated into cloves, peeled and thinly sliced
- 3⁄4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- 1⁄2 teaspoon fresh ground pepper
- 1 bunch fresh flat-leaf parsley, about 1/4 lb, stemmed (Italian)
- 1 bunch of fresh mint, about 1/4 pound, stemmed
- 2 bunches watercress, about 10 oz total weight, stemmed
- Bring a small saucepan three-fourths full of water to a boil and add table salt to taste. Add the garlic and parboil for about 3 minutes to soften slightly and mellow the flavor. Drain and let cool.
- Place the cooled garlic in a small bowl and add the oil, lemon juice, sea salt and pepper. Whisk to dissolve the sea salt and form a dressing.
- In a salad bowl, combine the parsley, mint and watercress. Drizzle the dressing over the greens and toss to coat evenly. Serve immediately.