Erica De Mane

Recipes:

Watercress, Strawberry, and Sautéed Shallot Salad
Watercress Salad with Prosciutto, Sautéed Celery, and Pine Nuts
Watercress with Beets, Ricotta Salata, and Thyme Vinaigrette
Watercress and Squid Salad with Capers and Pistachios

I really look forward to the wild watercress I start seeing at the Greenmarket in May. The stuff is so alluringly biting and addictive, and it’s such a darkly pigmented shade of green, that it almost looks artificially colored (I think also because it has a slight blue undertone).

I like presenting watercress, especially the wild variety (and other strong, distinct-tasting greens too), as the only green in a salad, showing off its special flavor. The key to offering straight watercress salads is breaking up its intensity with hints of sweetness or little touches of acidity or saltiness. I’ve had good results adding certain fruits to watercress salads. I especially like the way it blends with spring strawberries (in the fall I might pair supermarket watercress with local apples). But to avoid an overly sweet result I often add something like shallots and plenty of black pepper. Beets work well too, but in the beet and watercress salad I offer you here I include ricotta salata, whose saltiness plays against the sugar in the beets. Seafood with a touch of sweetness, like squid, shrimp, or scallops, is another option. I give you here a salad with quick-seared squid and capers, a nice first course, but it could also be a light lunch dish. If you want to use shrimp or scallops instead, cook them the same way I do the squid, quickly in a very hot skillet, so they sear but remain moist and tender). I haven’t had good luck combining briny seafood, such as clams, with watercress; the tastes strike me as unharmonious.

Prosciutto or another salt-cured or rich meat like bresaola or capocolla can also be a good counterbalance for watercress. A touch of fattiness nicely complements this peppery green.

Watercress, Strawberry, and Sautéed Shallot Salad

(Serves 2)

1 large bunch watercress, well stemmed
5 ripe medium-size strawberries, hulled and thinly sliced
Extra-virgin olive oil
2 shallots, thinly sliced
A pinch of sugar
Salt
5 small tarragon sprigs, the leaves lightly chopped
Freshly ground black pepper
1/2 teaspoon Spanish sherry vinegar

Place the watercress in a medium salad bowl. Scatter on the strawberry slices.

In a medium skillet, heat a tablespoon of olive oil over medium flame. Add the shallots, a pinch of sugar, and a little salt, and sauté until they just start to soften, about 2 minutes (you just want to take the raw edge off them). Scatter the shallots over the watercress.

In a small bowl whisk together the tarragon, sherry wine vinegar, 2 tablespoons of olive oil, a pinch of salt, and a few grindings of black pepper. Pour this over the salad and toss gently. Serve right away.

Watercress Salad with Prosciutto, Sautéed Celery, and Pine Nuts

(Serves 2)

1 large bunch watercress, well stemmed
4 very thin slices imported prosciutto (San Daniele is a nice choice), the excess fat removed, the meat cut into thin strips
Extra-virgin olive oil
3 thin inner celery stalks, thinly sliced, plus a small handful of celery leaves, left whole
A small handful of pine nuts
Salt
1/2 teaspoon champagne vinegar
1 garlic clove, peeled and lightly crushed
Freshly ground black pepper

Place the watercress in a medium salad bowl. Scatter on the prosciutto.

In a medium skillet, heat a tablespoon of olive oil over medium flame. Add the celery, the pine nuts, and a pinch of salt, and sauté until the celery just begins to soften and the pine nuts are lightly colored, about 2 minutes. Scatter the celery and pine nuts over the watercress. Add the celery leaves.

Place the garlic and the champagne vinegar in a small bowl. Add a pinch of salt and a few grindings of black pepper and whisk in 2 tablespoons of olive oil. Remove the garlic clove and pour the vinaigrette over the salad. Toss gently. Serve right away.

Watercress with Beets, Ricotta Salata, and Thyme Vinaigrette

(Serves 2)

2 medium golden or red beets
1 large bunch of watercress, well stemmed
2 scallions, cut into thin rounds, including some of the tender green part
1 garlic clove, peeled and lightly crushed
4 large sprigs of thyme, the leaves chopped
1 teaspoon lemon juice
A few gratings of fresh nutmeg
A pinch of sugar
Salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/4 cup crumbled ricotta salata

Preheat the oven to 425 degrees.

Wrap the beets in aluminum foil and place on a small cookie sheet. Roast until they’re tender and fragrant, about 40 minutes. Remove the beets from the foil and let them cool until you can handle them. Slip off their skins and slice them thinly.

In a medium salad bowl combine the watercress, the beets, and the scallions.

In a small bowl combine the garlic, thyme, lemon juice, nutmeg, sugar, a generous pinch of salt, and a few grindings of black pepper. Add 2 tablespoons olive oil, and whisk to blend. Pour this over the salad and toss gently. Scatter the ricotta salata over the top. Serve right away.

Watercress and Squid Salad with Capers and Pistachios

(Serves 2)

1 large bunch watercress, well stemmed
2 very thin slices red onion
Extra-virgin olive oil
1 pound small, tender squid (2 or 3 inches long), cleaned and cut into thin rounds, the tentacles left whole
1 garlic clove, thinly sliced
A pinch of Aleppo or cayenne pepper
Salt
A splash of dry white wine
A small handful of salt-packed capers, soaked in several changes of water for 10 minutes and then rinsed and drained
A palmful of unsalted pistachio nuts
1 teaspoon lemon juice

Place the watercress in a medium salad bowl. Scatter on the red onion.

Heat a tablespoon of olive oil in a medium skillet over high heat. When the skillet is hot, add the squid, spreading it out in one layer. Let it sear without moving it for about a minute. Add the garlic, season with the Aleppo pepper (or cayenne, but Aleppo is much more fragrant) and a pinch of salt. Turn the squid and let it sauté a minute longer. When it’s opaque it’s done. Add the splash of white wine and let it bubble for a few seconds. Then scatter the squid, with any skillet juices, over the watercress.

Add the capers and pistachios. Drizzle on 2 tablespoons of olive oil and the lemon juice, season with a pinch more salt, and toss gently. Serve right away.