This delightful recipe combines peppery fresh watercress (so filled with immune-enhancing carotenoids) and elegant, creamy Brie with a simple lemon dressing for a salad sure to wake up your taste buds. So easy to make, and a refreshing change of pace for your family and guests.
3 bunches watercress, roots and dead leaves trimmed
6 ounces Brie, rind trimmed
¼ cup fresh-squeezed lemon juice
¼ cup extra-virgin olive oil
1. Gently rinse the watercress and pat it dry. Separate the branches. Cut the Brie into bite-size cubes. Arrange the watercress and Brie on individual salad plates.
2. Whisk together the lemon juice and olive oil in a small bowl. Drizzle over each salad and serve.
Adapted from “Prairie Home Cooking” by Judith M. Fertig (Harvard Common Press, 1999). Copyright (c) 1999 by Judith M. Fertig. Reprinted by permission of Harvard Common Press.
Adapted from “Prairie Home Cooking” by Judith M. Fertig (Harvard Common Press, 1999).