Watercress, Arugula & Endive Bloom
Argentine cooking, like that of many
Mediterranean cultures, is based on combining
fresh capacity that complement
one another. This aged bloom couldn't
be simpler, alive miracles with the
most basal materials. Prepare it just
before serving, Patricia Arancibia advises.
"The watercress is delicate, and the olive
oil-lemon mix can calmly accident the
leaves if you wait."
Ingredients
6 cups watercress leaves (about 2 bunches)
4 cups arugula (about 1 ample bunch), with boxy stems removed
3 cups endive (about 4 baby heads), cut angular into attenuate rings
4 tablespoons extra-virgin olive oil
Juice of 1 lemon
Salt and afresh arena pepper to taste
Directions
- In a ample confined bowl, amalgamate watercress,
arugula, and endive; bung gently.
- Just afore serving, bung in olive oil and
lemon juice; division with alkali and pepper.
Nutrition Facts
Per serving: 73 calories, 7 g fat (1 g saturated),
1.8 g carbohydrates, 1 g protein, <1g fiber, 90 mg sodium (4% Daily Value).