Parsley, Mint and Watercress Salad With Garlic

Submitted by Witch Doctor

"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."

 

• Ready In: 20mins
• Ingredients: 9
• Serves: 6

ingredients

• 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

directions

1. 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.
2. 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.
3. In a salad bowl, combine the parsley, mint and watercress. Drizzle the dressing over the greens and toss to coat evenly. Serve immediately.