Cress Salad
Ingredients
Directions
Prepare
Remove coarse stalks and wilted leaves from the cress.
Wash the cress in cold water and drain.
Press the cress dry with a clean towel.
Dress and serve
In a bowl, season the cress and mix in the French salad dressing.
Garnish with slices of hard boiled eggs and serve in the same bowl.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Cress
- Forms the leafy base of the salad and supplies its fresh, peppery bite.
- French salad dressing
- Adds moisture, acidity and fat that coat the leaves and carry flavour.
- Hard boiled eggs
- Add a mild, rich contrast to the sharp leaves and dressing.
The step that matters
Press the cress dry. Any water left on the leaves dilutes the dressing so it slides off instead of clinging, and makes the salad soggy. Drying thoroughly lets the dressing coat each leaf evenly.
“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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