VISIONS OF WATERCRESS DANCED IN THEIR HEADS

Seriously?  With all the things going on in our world now the thing that kept me awake last night was WATERCRESS???  Or lack thereof?  As in,  maybe I missed it? 

Every year our neighbor Ed harvests watercress from his "backyard" butting up against Poor Mountain.  Big Laurel Creek flows slowly through his property as it meanders down to meet up with our own Bottom Creek.  Big Laurel is just slow and trickley (is that a word?) enough to be a perfect cultivating ground for Nasturtium Aquaticum, more commonly known as watercress.  Since Ed and his lovely French wife (I'm trying to get her to cook me something here) Francois are empty nest retirees,  there is only so much watercress they can consume.  SO....every spring Ed brings over a huge trash bag of the tangy delicate lovelies to his very appreciative foodie neighbor, Moi. 

I'm not sure how this blog is going to play out, but I guess on day two I'm going to give you a killer recipe for Romaine with Watercress Dressing, a lovely refreshing concoction that I had to pry from my mother's dying fingers.  Just kidding.  She is still very much alive and gladly gave it over.  The other just made for a better story. I guess I may be a little bit twisted. 

This is most probably a 1970's Sunday New York Times recipe, since that is where most of the best ones originated.  It goes exactly like this.  Except now in 2011 we can buy lettuce that is already washed and dried.  To heck with salad spinners and paper towels. 

Romaine with Watercress Dressing
2 heads romaine (1 head if large)
1 bunch watercress (or small trash bag if you are Floyd County creek harvesting)
1 bunch small radishes (sounds good already!!)
9 T. good olive oil
Juice of 1 lemon
1 T. tarragon vinegar
1 tsp. salt
1/8 tsp. dry mustard
1/8 tsp. sugar 

Wash romaine, watercress and radishes.  Shake greens well to remove moisture.  Roll in several thicknesses or paper towel and put in refrigerator to crisp.  Do this several hours before time.  (?)
Greens must be absolutely dry. Slice radishes paper thin and keep in ice water in refrig until needed.  Remove coarse stems from watercress, keeping only the delicate stems and leaves.  Chop as would parsley.
In small bowl mix oil, lemon juice, vinegar, 1/2 tsp. salt, mustard and sugar.  And chopped watercress and stir well. Chill. Break romaine into bite sized pieces.  Sprinkle with 1/2 tsp salt, add radishes.  Dress and toss.  

Thank me in the morning.  See you.  Gotta go call Ed.