As I have grown older, I seem to have developed an almost allergic reaction to eating salads during the colder months. Perhaps it stems from my growing interest in Ayurvedic and traditional Chinese medicine (TCM) approaches to eating, which emphasise the therapeutic nature of cooling and warming foods. Either way, there have barely been any salad leaves in my fridge for months.
So I am quite grateful for the shift in temperature that May brings, as I am ready again for leafy greens: a tangle of fiery rocket on the side of my lunch plate or the simplicity of a sharply dressed little gem salad on the table with dinner. But it is watercress, at its peak season right now, that is my favourite leaf of all.
Part of the mustard family, watercress is peppery, faintly bitter, and brings a bracing energy to salads. Its stalks can be thick, so you may want to separate the more delicate sprigs and trim the bigger stems. I like to chop it all up and fold it through mayonnaise for picnic sandwiches, or wilt handfuls with leek, potato, and stock for a classic soup. This week's recipe for salmon and watercress pasta comes from reader Stewart Glover. It is another fine way to enjoy this seasonal gem.
Salmon and Watercress Pasta Recipe
Ingredients:
- 200g spaghetti
- 150g smoked salmon
- Large bunch of watercress
- 100ml single cream
- Knob of butter
- Salt and pepper
- Lemon zest (optional)
Method
Bring a large saucepan of salted water to the boil. Add the spaghetti and cook according to the instructions on the packet.
Meanwhile, cut the smoked salmon into strips and chop the watercress into small pieces.
Drain the pasta in a sieve. Add the single cream to the saucepan over a low heat and, when it is warm, add the pasta. Turn off the heat, add the salmon and a knob of butter, and toss.
Season with salt and pepper (remember that the salmon is salty), and a grating of lemon zest is nice, too. Serve in bowls with the watercress scattered over the top.
This dish is a perfect celebration of seasonal watercress, combining the peppery leaves with smoky salmon and creamy pasta for a quick and satisfying meal.
