Gonzales, John R. The Colonial Williamsburg Tavern Cookbook. Clarkson Potter Publishers, New York, 2001 p. 53
Salads are a great way to get more vegetables into the diet. They're easy to whip up, scale up (or down) easily, and are easy to adapt to the tastes and needs of your particular diners. Being (usually) raw, they also convey the full nutritional value of the whatever greens you're using. Eventually, though, even the endless possibilities of salad start to run together and I at least start to get very, very bored with them. Sometimes I don't even bother posting them. This one is a pretty simple salad, but using the artichoke hearts makes it a little different. I omitted the sugar on general principles, reduced the amount of olive oil, used black instead of white pepper, and used canned artichoke hearts for convenience. The result was a pretty darned tasty salad that certainly refreshed the palate when combined with the main course that night.
Watercress and Artichoke Heart Salad (serves 4; approx. 1.74/serving)
1 10-oz can artichoke hearts, drained
1 bunch watercress, thick stems trimmed
Grated peel of one lemon
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
Equipment:
- Small bowl
- Whisk
- Put the watercress in your serving bowl.
- Arrange the artichoke hearts on top.
- Combine the remaining ingredients in the small bowl and whisk to combine.
- Drizzle the bowl mixture over the vegetables. Serve.
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