Watercress is normally tart and can easily support the taste of a sprinkle of blanched garlic slivers and lemony dressing.8 garlic cloves peeled and sliced
2 bunches watercress, coarse stems trimmed
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
½ teaspoon sea salt
¼ black ground pepper
Blanch garlic in small pot of water for 3 minutes
Drain, Rinse with cold water and then drain again
Pat dry on paper towels.
Wash and dry watercress and break into
Small pieces. Place in bowl
In a medium bowl mix together lemon juice, olive oil, salt ,
Pepper, and garlic slices. Pour over the watercress, toss well and serve.
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