"Shamrock" Salad

I recommend this salad in spring when watercress is in its prime. Here I was able to find organic watercress at my market. It has thin stems that are sweet and tender and the leaves are large a gorgeous green, hence the title shamrock. Serve this crunchy salad after my spring stew, perhaps with some Irish
Cheeses to cap off the celebratory meal.

For the dressing
Zest of 1 lemon
Juice of 1/2 lemon (1 Tbs)
1 Tbs. fresh thyme leaves, chopped
1 Tbs. fresh chopped chives
1 pinch of salt
freshly ground black pepper
2-3 Tbs. Olive oil

1 head of watercress, washed, if the stems are tender, leave on, otherwise just the leaves
1/2 head romaine cut into bite sized pieces and washed


Make the dressing

Steep the lemon zest, and  juice with the herbs, the salt and the pepper together in a bowl for 10 minutes. Whisk in the olive oil and toss with the greens.
Serve immediately with Kerry Gold Dubliner, a magnificent cheddar  and/or a Cashel Blue, a wonderful Irish creamy number. The cheeses are great on my Irish Soda Bread.

Recipe, writing and photos, by Karen Pickus 2012
Courtesy Karen Pickus 2012