Watercress Salad with Roasted Sweet Potatoes
Roasting chunks of sweet potatoes caramelizes them -- they're great to eat all on their own or tossed with crunchy nuts, tangy cheese, and crisp watercress.
INGREDIENTS
2 medium sweet potatoes (about 1 pound total), peeled and cut into 2-inch-long matchsticks
3 tablespoons plus 1/2 teaspoon olive oil
Coarse salt and ground pepper
1/2 cup walnuts
1/4 teaspoon cayenne pepper
2 tablespoons fresh lemon juice
1 teaspoon honey
2 bunches watercress (12 ounces total), stems trimmed
4 ounces feta, crumbled
DIRECTIONS
Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil; season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.
On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack, until golden, 6 minutes.
In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta.
Steak, Watercress, and Orange Salad
INGREDIENTS
2 tablespoons red-wine vinegar
1 tablespoon grainy Dijon mustard
1 tablespoon olive oil
Coarse salt and ground pepper
1 pound flank steak
2 to 3 bunches watercress (about 1 pound total), stemmed
3 navel oranges, peeled and sliced
1/4 cup roasted cashews, coarsely chopped
DIRECTIONS
In a large bowl, whisk together vinegar, mustard, and oil; season with salt and pepper. Set dressing aside.
Season the steak generously on both sides with salt and pepper, and place in a shallow baking dish. Drizzle with 2 tablespoons dressing and turn to coat; leave remaining dressing in bowl. Let steak marinate 5 to 10 minutes.
In a large nonstick skillet, cook the steak over medium-high heat until medium-rare, 5 to 8 minutes per side. Transfer to a plate, cover loosely, and let rest 10 minutes. Then transfer to a cutting board, and slice thinly, across the grain.
To bowl with remaining dressing, add watercress and orange slices; toss to coat. Divide salad evenly among plates; top with steak slices, and sprinkle with cashews. Serve immediately.
Watercress and Ramp Soup
INGREDIENTS
• 5 tablespoons unsalted butter
• 5 cups thinly sliced leeks, white and pale-green parts only (7 or 8 medium leeks)
• 2 cups thinly sliced ramps
• 4 cups water
• 2 cups milk
• 2 medium russet potatoes, peeled and cut into 1/2-inch cubes (about 1 pound)
• 1 tablespoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 2 bunches watercress (about 8 ounces), washed, tough ends trimmed
DIRECTIONS
1. In a 5-quart saucepan, melt 3 tablespoons butter over medium heat. Add 3 cups sliced leeks and 1 cup sliced ramps; reduce heat to medium low. Saute until tender, about 10 minutes. Add 4 cups water, 1 cup milk, the potatoes, 1 tablespoon salt, and the pepper; bring to a boil over high heat. Reduce to medium low; simmer until potatoes are tender, about 7 minutes. Add watercress; increase heat to medium. Cook about 3 minutes, until watercress is tender and bright green. Cool slightly. Transfer in 1-cup batches to the jar of a blender; puree. Return all of it to pot over low heat; thin with remaining cup milk.
2. In a medium saute pan, melt remaining 2 tablespoons butter over medium-low heat. Add remaining 2 cups sliced leeks, remaining cup sliced ramps, and remaining 1/2 teaspoon salt. Saute, stirring frequently, until leeks are tender but still green, 5 to 10 minutes. Do not let them brown. Ladle soup into bowls; garnish with leek mixture. Serve hot.