What the Heck is Watercress?

Watercress is aquatic plant native to Europe and parts of Asia, featuring small, feathery leaves with tiny white or green flowers. The plant’s hollow stems allow it to float on top of the streams and marshes where it grows.

Watercress is one of the oldest leaf vegetables to be harvested for food by humans. It is a member of the Brassicaceae family, which includes cabbage, broccoli, cauliflower, mustard, and radishes, and has a tangy, peppery flavor, thanks to its close family ties to mustard greens.

Like other members of the cabbage family, watercress is a rich source of iron, calcium and folic acid, well as vitamins A and C. It is also a known antioxidant, which means it helps to fight off dangerous cancer causing free radicals in the body, and is high in iodine, which boosts the immune system and promotes a healthy thyroid gland.

Here are a few recipes from Farmers’ Almanac contributor Holly Michaud who cooks and works a The Pier, a unique waterfront restaurant in Newport, Rhode Island. Holly has years of experience in the kitchen, including cooking for celebrities on chartered yachts.

Chopped Salad with Grilled Shrimp and Champagne-Citrus Vinaigrette
Ingredients for Salad:
2 heads romaine, chopped
1 bunch of watercress, stems removed, leaves roughly chopped
1 avocado, diced
1 medium tomato, diced
1 medium red onion, diced
1 cucumber, seeds removed, diced

Ingredients for Shrimp:
24 shrimp, peeled and deveined
8 6″ bamboo skewers
1/4 cup olive oil
salt and pepper

Ingredients for Dressing:
1/2 cup champagne vinegar
1/2 cup white sugar
1/2 cup canola oil
1/2 cup orange juice
1/2 cup grapefruit juice
2 tablespoons dijon mustard
1 shallot, finely diced
1 clove garlic, finely diced

Directions:
Set grill to medium high heat. Soak skewers in water for about 30 minutes. Skewer shrimp at both head and tail end, using 6 shrimp per serving. By prepping the shrimp this way, they will not curl up during cooking. Season the shrimp with the oil, salt and pepper, and set aside. In a large bowl combine the romaine and watercress, then top with the avocado, tomato, red onion and cucumber. In a food processor, add the shallot, garlic and dijon. Pulse to combine, then add the sugar, vinegar, orange juice and grapefruit juice. Blend, then slowly incorporate oil. Set aside. With the grill set to medium-high heat, cook shrimp, about 1 minute per side, until pink and slightly firm. Place salad in the middle of 4 large plates and drizzle with dressing. If the dressing has started to separate, give it a quick stir with a whisk. Remove shrimp from skewers and place on top of salad. Serve with toasted baguette if desired. Serves 4 for lunch.

Blackened Swordfish Panini with Curry Mayo
Ingredients:
1 loaf sourdough bread
2 oz olive oil
4 4-oz portions of swordfish
1 large tomato, sliced
1/2 bunch of watercress, stems removed, roughly chopped
1 8 oz jar roasted red peppers, sliced thin
3/4 c blackened seasoning
1/2 cup mayo
2 tablespoons yellow curry powder

Preheat oven to 450°. Place the blackened seasoning in a plate, and dredge the fish fillets thru, covering both sides. In a medium-high, non-stick skillet, add the oil and swirl to coat the pan. Add the fillets, and sear about 2 minutes per side, then place pan in the oven for another 6 minutes or so, until fish is flaky. While the fish is cooking, combine the mayo and curry powder in a bowl and set aside. To assemble your sandwiches, spread both sides of the bread with your curry mayo, then add chopped watercress, roasted red pepper slices and tomato slices. When the fish is ready, place on top of tomatoes, then top with the other slice of bread. Grill in a panini maker for about 2 minutes, until nice and golden brown. Serve with french fries, or the Chopped Salad with Champagne-Citrus Vinaigrette. Serves 4.