I don’t post recipes too often because I don’t really do recipes. I usually just eat a protein, something that grows in the ground, and some fat. That doesn’t usually add up to more than 5 ingredients at a time, if that, and it doesn’t usually add up to very interesting recipes either. So I save recipe posting for the real foodies.
But a few nights ago a noteworthy salad came about from Evelyn’s dislike of, and my love for, watercress, plus a relatively empty refrigerator.
To me, watercress is deliciously peppery. To Evelyn, watercress is too peppery. We didn’t agree but since we didn’t have much to work with I had to find a way to make it work. That’s where the apple came in. The apple offset the peppery flavor and made it tolerable even for my kid’s delicate taste buds (we don’t eat spicy foods much).
The flavor was so good I just had to share.
- Copious amounts of pastured butter
I hope you enjoy it as much as we did!