We mainly eat them in our morning fruit, but the other day I made this Asian-inspired salad with watercress picked from a pot on our patio (near the pot of soil containing yet-to-sprout mango pits) and a dressing of soy sauce and roasted sesame oil.
It sounded a little weird when I described it to Larry, but he was game, and we both thoroughly enjoyed it.
I think it would be good even without the mangos, although they do provide a sweet counter-balance to the heat of the watercress and the salt of the soy sauce.
Mango and Watercress Salad
1 tbsp vegetable oil
3 tsp roasted sesame oil
2 tbsp lime juice
2 drops tabasco
2 tsp soy sauce (preferably tamari)
salt and white pepper to taste
2 cups sliced romaine lettuce
2/3 cup loosely packed watercress, coarse stems discarded
1/4 cup grated carrot
1 tbsp cilantro, leaves torn
1 tbsp mint, leaves torn
1/2 mango, peeled, pitted and diced
In a small bowl, whisk together oils, lime juice, soy sauce, tabasco, and salt and pepper to taste.
Toss the romaine with a little dressing and spread on a large plate. Arrange the watercress and cilantro in layers on top, then scatter the herbs over top. Finish with the diced mango.
Serve the dressing on the side.
Serves 2
