This dressing is ideal when served with fish and potatoes and it is incredibly easy to make. You will need a food processor.
My watercress dressing
This dressing can be stored in the refrigerator up to 24 hours.
- 1 bunch of watercress
- 1 garlic clove
- Salt and ground pepper
- A small glass of milk
- 10cl single cream
- A few chilli leaves or a pinch of Espelette chilli
- Step 1 Quickly run the watercress through the tap to rinse. Then, leave it to soak in water with a dash of vinegar for one minute. Cut the stems, untie the bunch by removing the thread, place the watercress in a pan with the salt and pepper and the garlic, and cover. Make sure it does not burn. This should take no more than 5 minutes. Lift the lid and insert the milk and cream. Place this preparation in a blender and mix until the sauce is smooth. Adjust the seasoning and add the chilli.
- Step 2 Right before serving, warm it up on low heat for about 3 minutes. You need to keep stirring. Cover if necessary to keep the preparation warm and serve.