Along with arugula,
watercress is my favorite edible green.
I like it because is
crispy and peppery. And every time I think of all the vitamins (B6, C and E),
minerals (calcium, copper, phosphorus, magnesium, iron, potassium, sodium,
iodine and zinc) and fiber it contains, I wonder why don’t we eat watercress
In this salad the special
touch is given by the roasted eggplant and red bell peppers.
Not only for their
taste, but also because of the color they provide.
As I put a little
olive oil, salt and dried while roasting, the amount of vinaigrette is minimal:
just in case a drizzle of olive oil, vinegar and a bit of honey.
I hope you like my recipe.
Watercress salad and roasted vegetables |
Ingredients for 4 servings
1 pack of watercress,
washed and dried
1 eggplant, sliced in
half inch circles
1 red bell pepper,
with no seeds and deveined, cut lengthwise in 4
Freshly ground black
1. Heat a grill pan to
2. Brush the eggplant and
red bell pepper with olive oil, and sprinkle with salt and dried oregano.
3. Roast the eggplant
and the red bell pepper, about 5 minutes per side. Remove from heat and let
4. Cut the veggies in
5. In a small bowl,
mix 3 tablespoons of olive oil with two of vinegar, a pinch of salt, pepper and
a teaspoon of honey. Mix until emulsified.
6. In a bowl, place
the watercress and add the veggies, add the vinaigrette and combine.
To print the recipe,
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Etiquetas: bell peppers, eggplant, salads