Now, This is Salad

Hearing about watercress in small tea sandwiches with the crusts cuts off, I always thought that it would be a fussy kind of green with an odd taste. Then again, for a long time I thought spinach and mushrooms were gross, so my tastes were clearly off. On a trip to St. Lawrence Market in downtown Toronto some weeks ago, I was thrilled to find fresh fruits and veggies of all kinds that made my mind reel with ideas about all the things I could make. So far, finding good quality vegetables and fruit in Toronto has been hard for me since I am used to the luxury and abundance of the Granville Island Public Market in Vancouver. At the St.Lawrence market I came across hydroponic watercress, with the root ball, that looked so perfectly fresh I plucked it up with a recipe from the Teany cookbook in mind. Here is my version of it:

Avocado, Yellow Beet and Blood Orange Salad

Salad

1 bunch fresh watercress, stemmed and washed
1 blood orange, peeled and segments cut into thirds (small chunks)
1 avocado, peeled and cut into small chunks
1 yellow beet (or red), peeled, cut into small chunks and boiled
1/4 c. coarse walnut pieces

Vinaigrette

1/4 c. apple cider vinegar
1/4 c. olive oil
2 tbsp. orange juice
1 tbsp. fresh parsley, chopped
1/2 tsp. salt
1/2 tsp. sugar

Directions

Combine the vinaigrette ingredients in a food processor or blender and blend until combined. Place watercress in a salad bowl and toss with some of the vinaigrette until lightly coated. In another bowl, combine the rest of the salad ingredients and toss with the remainder of the vinaigrette. Place the watercress on a plate and top with the other salad ingredients. Serve immediately.

Makes 4 servings.

Roasted Leeks

3-4 large leeks, white parts only and root ends left on
1 c. vegetable broth

Directions

Turn oven on to 350 F. After washing the leeks, cut the white sections of the leeks in half and rinse them well under cold water, making sure to get rid of all the grit and mud that may be between the layers. Lay the halves in a shallow baking dish and cover with the vegetable stock. Cook in the oven for 35 minutes, or until soft (pierce with a fork to test softness). Remove from the baking dish and serve along side the salad.

Makes 4 servings.

Feeling a need for green, fresh food, last night I made a salad that I neglected to take a picture of, but yummy enough for only the recipe to do it justice.

Red Romaine Salad with Strawberries, Lima Beans and Sun-Dried Tomatoes

Salad

1/2 head of red romaine lettuce, washed and torn into bite-sized pieces (you could also use pre-washed baby romaine leaves to make the salad faster)
1/2 c. lima beans (aka butter beans)
1 c. sliced fresh strawberries
8 sun-dried tomatoes, chopped into small pieces
3 tbsp. sunflower seeds

Dressing

balsamic vinegar, to taste
olive oil, to taste

Directions

Combine all of the salad ingredients and toss. Drizzle with balsamic vinegar and olive oil. Serve immediately.

Makes 2 servings.