MANGO HERB WATERCRESS SALAD

By Elijah Madayag

Our watercress herb salad was a tribute to our friends at Pig and the Lady, esteemed purveyors of innovative Vietnamese cuisine.  Inspired by their ingenuity and passion for fresh flavors, this salad was conceived in preparation for a visit from our friends at Pig and the Lady of our farm.  We wanted to pay homage to their renowned twists on classic Vietnamese fare, drawing inspiration from their expert use of fresh herbs in everything from Pho to escargot, we sought to create a combination of flavors that pay tribute to their culinary skills.

Featuring fresh Sumida Farm watercress, this salad is mixed with a medley of home grown robust herbs: the invigorating aroma of fresh mint, the earthy notes of cilantro, and the subtle sweetness of Thai basil, each a nod to the flavors that define Pig and the Lady's culinary magic.  To add depth and texture, we've incorporated thinly sliced Napa cabbage for a refreshing crunch, alongside micro-julienned carrots and ripe mango from our trees to add bursts of juicy sweetness that harmonize with every bite.  You can get creative and dress this salad any way you want, or make a simple dressing like our mango vinaigrette to add some sweet notes to the strong herb mix.

INGREDIENTS

• 1 bunch of Sumida Farm watercress (cut into 1 1/2 inch pieces)
• 1 bunch fresh mint
• 1 bunch cilantro
• 1 bunch Thai basil
• 1/2 napa cabbage (thinly sliced)
• 2 inch knob of carrot (micro-julienne)
• 1 large mango (diced)
• salad dressing of choice (I recommend a mango vinaigrette)

METHOD

• Wash, dry, and chop your watercress into 1 1/2 inch length pieces (or smaller if desired) and set aside

• Wash, dry, and pick through your herbs, removing any stems, wilted leaves, or torn pieces and set aside
• Wash, dry, and thinly slice your napa cabbage and set aside

• Micro-julienne your carrot by thinly slicing it into sheets, stack the sheets and cut again through the pieces to create thin strips.  Soak in cold water until ready to serve.
• Just before serving, in a large bowl, mix all of your greens and carrot together, saving the mango to sprinkle on top, or mix throughout.

• Coat in dressing immediately before serving or serve with dressing on the side.