In summer, watercress goes to seed and becomes coarse and very, very hot, so spring and autumn, when it flushes verdantly green and tender, are the best times to use it.
Spring Watercress Salad – Prep time 10 mins | serves 8
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Note: you can use any fresh salad greens for the salad.
Cashew Mustard Dressing – prep time 5 mins | makes 3/4 cup
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This recipe and more can be found in Annabel Langbein’s new book Through the Seasons, available via Booktopia for $44.50