If you asked me, I would describe watercress as 'mustardy.' It's one of those leafy vegetables that you'd expect to find mingling with an assortment of greens in a Mesclun mix, popping into your mouth every bite or so and providing a peppery edge over the rest of the salad leaves.

But I like to attack it head on in the spring, as it is great for clearing out toxins and cleansing after eating heavier, grounding foods over the winter.  Here, I lighten it up by mixing in some romaine lettuce.  The honey-mustard vinaigrette also takes off some of the edge.

1 tablespoon lemon juice

1 tablespoon Dijon mustard

¼  teaspoon fresh thyme

1 tablespoon pure honey

Coarse Sea Salt

3 tablespoons extra-virgin olive oil

Fresh milled white pepper

2 bunches watercress, trimmed

1 head romaine lettuce, trimmed, washed,  spun dry, and torn into bite-sized pieces.

-In a blender, combine the lemon juice, mustard, thyme, honey, and 1/2 teaspoon salt.

-Blend while slowly pouring in the oil.  Season with white pepper.

-Right before serving, toss the watercress, and romaine, with enough dressing to lightly coat. 

Bryant Terry is an Oakland-based eco chef and a Food and Society Policy Fellow with the W. K. Kellogg and Fair Food foundations. He is co-author of  'Grub: Ideas for an Urban Organic Kitchen.'  

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