More on my good friend, arugula, later. For now, I will focus on watercress, which has been making an appearance in grocery stores recently. Zesty, peppery, crisp and bright, watercress tastes much like nasturtium flowers. The delicate dark green leaves are packed with vitamins.
I’ve discovered the dainty little leaves with their thin stems are a wonderful addition to potato and leek soup pureed to create a velvety smooth, spring-green soup. You might enjoy the recipe for Potato, Leek and Watercress Soup that I share in my column this week.
I’ve also discovered watercress is a nutritious and delicious substitute for sprouts or lettuce on sandwiches.
The other day I mixed up some canned tuna (I’ve been using Wild Planet sustainably caught wild Albacore tuna) with finely chopped red onion, a squirt of jalapeno mustard and a dab of Lemonaise to hold the tuna together. I spread the tuna mixture on half of a toasted 7-sprouted grains English muffin. I arranged avocado slices over the tuna, topped it with sliced roasted red peppers from a jar and sprinkled Mozzarella cheese generously over the top. Just a couple of minutes under the broiler and my open-face sandwich was ready to plate. It wasn’t ready to eat, though, until I scattered tender, fresh watercress over the top, allowing the petite leaves to fall onto the plate, surrounding the sandwich with luscious greens.
Now, that’s a sandwich for lupper, similar to brunch but instead of a combination of breakfast and lunch, lupper combines lunch and supper. I enjoyed this Watercress-Topped Tuna Sandwich around 3:30 in the afternoon. That’s lupper.
If you prefer a breakfast, lunch or brunch sandwich, you may enjoy the Peanut Butter and Nutella Sandwich from an earlier post. Click here to go directly to the recipe.