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Watercress is a popular locally grown vegetable here. A bit larger and firmer than what I see in supermarkets from elsewhere and those sold in Chinatown. This recipe pairs it with local grown tomato and onion, a spicy dressing adds that final touch.

Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: | Ready In: 20 minutes
Ingredients: Print   Add to cart
US Metric
  • 2 bunches watercress, leaves, 2-inch pieces
  • 4 Vine Ripened tomatoes, thinly sliced rounds
  • 1 medium Maui onion, thinly sliced rounds
  • Dressing:
  • 2 serrano chiles, chopped
  • 4 anchovy fillets, chopped
  • 2 tsp. ground cumin
  • 6 TB white vinegar
  • 6 TB olive oil
  • pinch salt, freshly cracked black pepper

Cooking Process:

In a small bowl, whisk together dressing ingredients. Set aside. On serving plates; arrange watercress, layer tomatoes and onion. Drizzle with dressing. Variation: Optional to blanch watercress in water with 1 TB of dressing. Note: Reserve watercress stems for future use.

how to serve:

Serves 8.