Watercress is one of those spring leafy vegetables that is so underused. It has an earthy and fresh taste that is slightly bitter. Similar in taste to mustard leaves or radish, it is known to be very high in Iron, and vitamins A, C, and E. It is perfect for making this Spring Watercress Dressing. I serve it on a salad, use it as a dip for cooked seafood, and drizzle it over grilled chicken breasts. These are just a few of the ways to use this delicious watercress recipe.
The Ingredients for the Spring Watercress Dressing
Some fresh leafy ingredients, some tangy ones, and some oil. That’s all it takes to make this recipe.
The Ingredients List for Spring Watercress Dressing:
- 1 cup watercress
- 1/4 cup fresh cilantro or parsley
- 1 clove garlic
- 2 tablespoon capers
- 1/2 teaspoon whole grain dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup olive oil
- salt and pepper to taste
Other Dressings and Dips you will Like
Making the Spring Watercress Dressing
- Wash and properly clean the watercress and cilantro. Roughly chop them and place them in the blender.
- Peel and roughly chop the garlic and add it to the blender.
- Add the dijon mustard, and the capers to the blender and pulse it a few times to get the leaves chopped up.
- Open the little top of the blender and as it’s blending add the olive oil to the blender so it emulsifies.
- Add the salt and pepper to the blender and pulse again to combine.
- Enjoy with a variety of foods – see my serving suggestions below.
Serving suggestions for Spring Watercress Dressing
I use this recipe for a lot of things, especially in the spring when the vegetable is so readily available. This is a very versatile spring recipe and it can be used in so many different ways. Here are a few of my suggestions:
- Green Leafy Salad – Try using it with a green leafy salad made with lettuce, tomatoes, cucumber, and peppers. Or any other green leafy salad of choice.
- Grilled Chicken Wrap – Use it as a sauce with my Grilled Chicken and Vegetable Wrap. Spread it on the wrap before adding the rest of the ingredients.
- Chicken Thighs – I love it as a dip with my Oven Grilled Chicken Thighs. It’s amazing with any kind of roasted, grilled, or barbequed chicken and meats in general.
- It pairs well with Seafood. Any kind of seafood can be dressed with this watercress recipe. Try it with shrimp, haddock, cod, etc.
- Bread – And my all time favourite use of this is my Pesto Pinwheel. I replace my arugula pesto with this greeny ‘pesto’ and it is absolutely finger licking good.
Although this recipe calls for capers, I have tried it with green olives and it is just as delicious. The sour, salty taste is what we are after and olives provide a superb variation to the capers.
Want a more creamy version? Try adding a dollop of sour cream or greek yogurt to it when you blend and you will have a slightly milder and creamier version of the recipe.
If you prefer a more mild taste, try adding a pinch or two of sugar or 1/2 teaspoon of maple syrup to it and it will take away the slightly bitter edge.
Storing the leafy greens
The leaves are quite perishable, so it’s best to consume them within a couple of days of buying them. The best way to preserve them is to put the stems in a glass with a little bit of water and cover the leafy bits with a plastic bag. Alternatively, you can wrap the leaves in paper towel and wrap everything in a plastic bag and store them in the fridge for a couple of days.
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Spring Watercress DressingCourse: Side, CondimentCuisine: CanadianDifficulty: Easy
This watercress dressing is perfectly paired with meats, vegetables, and even eggs. Nutty, slightly tangy, slightly salty, and completely delicious.
1 cup watercress
1/4 cup fresh cilantro or parsley
1 clove garlic
2 tablespoon capers
1/2 teaspoon whole grain dijon mustard
1 tablespoon lemon juice
1/4 cup olive oil
salt and pepper to taste
- Wash and properly clean the watercress. Roughly chop it.
- Wash and properly clean the cilantro. Roughly chop it.
- Peel and roughly chop the garlic.
- Place the watercress, cilantro, garlic, capers, and dijon mustard into a food processor.
- Squeeze the lemon juice directly into the food processor. Make sure to catch the seeds.
- Use the pulse button and pulse the ingredients a few times.
- Pour the olive oil into the food processor as you continue to blend.
- Once done, add salt and pepper and pulse again to ensure the salt is evenly distributed.
- Pour into a jar and enjoy.