Provided By: Janet Zappala
Ingredients:
2-3 bunches fresh watercress
1 tablespoon capers*
1/2 cup red onion, thinly sliced
1/2 cup fresh blackberries, larger ones cut in half
2 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
Salt and freshly ground black pepper to taste
Shaved Parmesan cheese (optional)
Directions:
Rinse the watercress under cold water; pat it dry. On a cutting board, keeping each watercress bunch intact, cut off the root, discard, and trim about 2 inches off stems. Cut the bunch across in quarters. In a large salad bowl, toss together the watercress, capers, onion, and blackberries. Drizzle with the olive oil and lemon juice. Season with the salt and pepper. Using your hands, toss the salad lightly to coat. If desired, top with shaved Parmesan cheese.
