Spring salad with watercress and sorrel (for two)

2 cups torn romaine or other leaf lettuce (I like to add a few shreds of sorrel as well for a lemony burst)

1 cup chopped kale or chard

¼ cup diced green onions

¼ cup torn watercress

1 small clove garlic, minced

3 T. high quality olive oil, divided

1 T. fresh lemon juice

¼ c. crumbled feta or bleu cheese

Salt and pepper to taste

Put the chopped kale or chard in a medium sized bowl. Add 1 T. olive oil and the garlic. Massage with your hands until the amount of greens is reduced and the greens are dark green and soft. Add the lettuce, green onions and watercress. Toss lightly and dress with the remaining olive oil and lemon juice. Serve in wide bowls to show off the greens, top with the cheese and salt and pepper to taste.

  ©Kate Jerome 2019



ingredients for watercress salad.JPG