I have enjoyed watercress since childhood, so when I see a fresh bunch I buy it. The distinctive peppery flavor is bright and fresh. Watercress is delicious in salads, or cooked in soups, meat dishes and vegetable stir fries. You can use watercress in sauces like pesto, or in place of lettuce in sandwiches.
For this recipe, watercress is grilled for just a minute to wilt the leaves and stems. The leaves pick up a bit of char from the hot grill adding extra flavor. Once cooked, watercress will lose some of its peppery bite and become more mellow in flavor.
This tahini dressing is rich, creamy, nutty and tangy.
Soak the watercress in water for a few minutes then swish it around to remove any dirt. Drain it well on a clean kitchen towel.
A simple seasoning of olive oil, kosher salt and freshly ground black pepper gets tossed in before the watercress hits the grill.
In a matter of a minute or so, the watercress is ready to come off the grill.
Keep in mind the stems of cooked watercress can become slightly chewy. You can chop the grilled watercress into bite-size pieces which will be easy to eat without a knife, or serve whole (with a knife!). I love the tangled look of the stems and bright green leaves so I don’t chop my watercress.
Grilled red onions add beautiful color and a delicious smoky flavor to this salad. Be sure to include them.
Grilled watercress makes a healthy and gorgeous side dish to any meal. I serve it for lunch with grilled sourdough topped with cheese and avocado.
Grilled Watercress Salad with Tahini Dressing
2
servingsIngredients
- Tahini Dressing
2 tablespoons well stirred tahini
2 tablespoons water
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon honey
1 tablespoon olive oil
1 small clove garlic, minced (1/4-1/2 teaspoon)
Kosher salt and pepper
- Watercress
1 bunch (12-16 ounces) watercress, washed and dried, tough stems trimmed off
3 round slices from a red onion, about 1/2-inch thick (keep layers intact)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Roasted sesame seeds (optional)
Directions
- Tahini Dressing
- In a small bowl, whisk together the tahini, water, lemon zest, lemon juice, honey, olive oil, and garlic. Season to taste with salt and pepper. Dressing should be thick but pourable. Add a bit of water or lemon juice to thin out if needed.
- Watercress
- Heat gas grill with mesh grate or grill basket to high. You can grill the watercress directly on the grill if your grates are not too far apart.
- Place watercress (washed, dried, tough stems trimmed off) in a large bowl. Drizzle olive oil over watercress along with salt and pepper to taste. Mix gently so all of the watercress is coated with olive oil and seasonings.
- Coat onion rings with a bit of olive oil (keep rings intact if possible for easier grilling). Season with salt and pepper.
- Place onion rings on grill basket, turning occasionally, until softened and a bit charred on the cut edges. Place watercress on grill basket and grill for 1 minute, flipping once. The watercress should be wilted and have a few slightly charred leaves. Transfer watercress to a serving platter, or chop into bite-size pieces if you prefer. Scatter grilled red onions over the watercress and drizzle a generous amount of tahini dressing over the salad. Sprinkle roasted sesame seeds over the top if using. Serve with extra sauce on the side.