flipWatercress and Garden Baby Greens Salad
Watercress and Garden Baby Greens Salad
Why this dish? O'Keeffe grew herbs and greens in her garden and linked her health to a fresh, plant-based diet; a lively salad of watercress and baby greens embodies this regimen she credited for her longevity.
A clean, tonic salad: the peppery bite of watercress, tender baby greens, a clear lemon and oil vinaigrette. Light as an evening supper.
In the evening, I want nothing heavy. I go to the garden while it's still light, cut the watercress and a few tender shoots, shake off the earth. A drizzle of oil, lemon, salt — that's it. You chew, it's alive, it stings a little on the tongue. I truly believe it's these greens, and the dry desert air, that have kept me standing so long.
- •Fresh watercress — a bunch (peppery base)
- •Baby greens and herbs from the garden — a handful (tenderness, freshness)
- •Oil — a drizzle (dressing)
- •Lemon — juice of half (acidity)
- •Salt — a pinch (seasoning)
Watercress and Garden Baby Greens Salad
A clean, tonic salad: the peppery bite of watercress, tender baby greens, a clear lemon and oil vinaigrette. Light as an evening supper.
Why this dish? O'Keeffe grew herbs and greens in her garden and linked her health to a fresh, plant-based diet; a lively salad of watercress and baby greens embodies this regimen she credited for her longevity.
In the evening, I want nothing heavy. I go to the garden while it's still light, cut the watercress and a few tender shoots, shake off the earth. A drizzle of oil, lemon, salt — that's it. You chew, it's alive, it stings a little on the tongue. I truly believe it's these greens, and the dry desert air, that have kept me standing so long.
Ingredients (period version)
- Fresh watercress — a bunch (peppery base)
- Baby greens and herbs from the garden — a handful (tenderness, freshness)
- Oil — a drizzle (dressing)
- Lemon — juice of half (acidity)
- Salt — a pinch (seasoning)
Ingredients
- Watercress — 1 bunch (about 100 g) (base)
- Baby greens (spinach, arugula, mesclun) — 2 handfuls (tender volume)
- Olive oil — 3 tbsp (body of dressing)
- Lemon juice — 1/2 lemon (acidity)
- Salt and pepper — to taste (seasoning)
- Toasted seeds (sunflower or pumpkin) — 1 tbsp (optional) (crunch)
Method
- Wash watercress and greens thoroughly, dry well.
- Prepare vinaigrette: whisk oil, lemon juice, salt and pepper.
- Dress at the last moment and toss gently to avoid bruising leaves.
- Sprinkle with toasted seeds if desired, and serve immediately.
How it was made : Picking greens just before the meal guaranteed their freshness and vitamins: in 20th-century households devoted to natural health, the raw evening salad was almost a principle of hygiene.
The contemporary twist : Arrange the leaves high and airy, like an open flower — a tribute to her large flower close-ups.
Sources : Margaret Wood, A Painter's Kitchen: Recipes from the Kitchen of Georgia O'Keeffe, Museum of New Mexico Press, 1997
Georgia O'Keeffe · Charactorium
