SERVES 6 TO 8
WE COOKS ARE ALWAYS LOOKING for clever ways to season raw vegetables without spoiling their pristine nature. An advantage to using upland cress over other greens is that it stands up loud and proud, making a bouquet in a bowl. You can enjoy eating the tender, flavorful stems as well as the leaves, and what a background for thin slices of colorful vegetables and a hearty, cooked vinaigrette.
2 bunches upland cress
2 radishes, thinly sliced
5 baby carrots, thinly shaved
Cooked Carrot Dressing (here)
Gently wash the cress leaves in cool water and spin dry in a salad spinner. Mix in a large bowl with the radishes and carrots. Serve with the cooked carrot dressing on the side.