Demonstrated at our Club Meeting on July 3, 2016.
by Chef Don Dunbar
Serves: 4 people. Preparation time: 10 minutes.
5 C. Watercress with thin stems and leaves
1 C. Julienne Cucumber
1 C. Shocked Snow Peas
1 T. Rice Wine Vinegar
1 t. Soy Sauce
1 T. Lemon Juice
½ t. Grated Ginger
½ t. Wasabi
6 T. Oil
1 t. Honey
Wash the Watercress thoroughly. Mix the Vinegar, Soy Sauce, Lemon Juice, Ginger and Wasabi together well. While whisking, slowly add the Oil. Then add the Honey last. Now toss the Watercress, Snow Peas and Cucumber with the other ingredients. Plate up on a flat dish.
"Watercress" - An aquatic, rapidly growing plant, native to Europe and Asia, is rich in Vitamin K. It is related to Mustard, Radish and Wasabi. It is well suited for hydroponic cultivation. The town of Alresford, near Winchester UK, holds a Watercress Festival each year. In the US, Huntsville, Alabama claims to be the "Watercress Capital of the World". The French and British, both enjoy Watercress/Cucumber Sandwiches.
"Wasabi" - Otherwise known as Japanese Horseradish, it's in the Cabbage family and related to Mustard. It has an initial pungency that's different than the capsaicin in Chili Peppers. True Japanese Wasabi is expensive ($140/lb.) and rarely seen in the western world. It looks like large "Dollar Weed" above ground. What is offered here is a blend of minced European Horseradish, Dry Mustard and, unfortunately, green food coloring.