Water Cress Salad
Ingredients
Directions
Prepare
Soak the water cress in very cold water until crisp.
Dry the water cress thoroughly without bruising it.
Assemble and dress
Slice the sour apples thinly and mix them with the water cress.
Add French dressing to the mixture and toss gently.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Water cress
- Provides the crisp, peppery leaves that form the body of the salad.
- Sour apples
- Add tart acidity and crunch that contrast with the bitter greens.
- French dressing
- Adds oil and acid that coat the leaves and carry flavour.
The step that matters
Dry the water cress thoroughly without bruising it. Water left on the leaves dilutes the dressing and makes it slide off, so the salad turns watery. Bruising releases cell contents and wilts the leaves, so drying gently keeps them crisp and the dressing clinging.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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