The No. 1 Salad Green You Should Be Eating Now

by

The No. 1 Salad Green You Should Be Eating Now

by

 

I eat a lot of salads with different kinds of lettuce and greens. Not all greens are created equal, but I was surprised to learn that the top-rated salad green is not kale, but watercress!

Watercress contains the highest percentage of your daily recommended intake for Vitamin A, B6, B12, D, E, C, K, calcium, iron and magnesium. It also scored 106% on the CDC’s density score of zero to 100.

This green cruciferous veggie is on the list of cancer-fighting foods. It helps build strong bones and is important for eye health. The CDC determines the nutritional density of greens by looking at how they fulfill daily requirements for nutrients, including potassium, fiber, protein, calcium, iron, thiamin, riboflavin, niacin, folate, zinc—all important for brain health.

Okay, so after learning all of this information, I had to make a salad using these light, slightly peppery greens. This recipe, which also uses a shallot vinaigrette, is from my soon-to-be-published cookbook, “Food For Thought,” which has a portion of its proceeds going to the Women’s Alzheimer’s Movement.

WATERCRESS SALAD WITH SHALLOT VINAIGRETTE
Serves 2

1 bunch watercress (approximately 2 cups)
2 tablespoons Greek or French Feta cheese, crumbled
1 tablespoon Pomegranate seeds
2 tablespoons walnuts chopped small
1-1/2 tablespoons of Shallot Vinaigrette (recipe below)

SHALLOT VINAIGRETTE
Makes 1-1/4 cups

2 tablespoons Dijon mustard
1 tablespoon shallot finely chopped
¾ cup extra virgin olive oil
¼ cup rice wine vinegar
2 tablespoons apple cider vinegar
¼ cup fresh lemon juice
1 teaspoon kosher salt

Combine mustard and shallots in a bowl and whisk together. Pour the olive oil slowly into bowl, whisking to emulsify. Add the rice vinegar, apple cider vinegar, lemon juice and salt. Whisk until all the ingredients are blended together. Pour into a mason jar and cover tightly with the lid. This dressing will keep up to four days in the refrigerator. Before using shake well.

Place the watercress on a plate and garnish with the feta cheese, walnuts, and pomegranates. I drizzle on about 1 tablespoon of dressing per serving right before serving.Don’t forget to toss watercress into your other salad dishes as well! You can even make watercress soup or use watercress on sandwiches to brighten up the flavor!

Love and hugs,
Cristina

For more from chef Cristina Ferrare, go here.

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