Wednesday, July 05, 2006
Suprise Tomato Watercress Salad
Last night, Hippoboy and I decided to take a break from our strenuous 4th-of-July vacation of putting together large pieces of furniture and moving heavy boxes upstairs by making dinner for the first time in my new apartment. While I boiled some whole-wheat penne, HB graciously stepped out to the bodega for some tomatoes and basil for a quick tomato-basil-caper sauce. He returned however, with not basil, but a lovely bunch of very basily-looking watercress. On discovering this, I scrapped the idea of basil sauce, made a lovely sauce just with capers, tomatoes, and spices and had the penne and sauce.
Later that evening, after a very patriotic fireworks viewing over the bridge, I concocted a salad to fuel our continued moving efforts- I chopped 2 largish tomatoes, pinched handfulls of watercress off of their stems, chopped up a hard boiled egg, and added salt, pepper, balsamic vinegar, and olive oil. It was so delicious that I made two more variations on this salad tonight- and I havent even begun to make a dent in the large bunch of watercress.
Variation One- Omit egg, add pine nuts.
Variation Two (pictured above)- omit salt, egg; add feta, pine nuts.