Watercress Salsa

This vibrant watercress herb sauce combines B&W Watercress, the healthiest vegetable on the planet, with fresh parsley, basil, mint, lemon, capers, cornichons, and Dijon mustard for a bright, herb-forward sauce packed with fresh flavor. Its balance of peppery, citrusy, and savory notes makes it a versatile addition to countless dishes. Serve alongside grilled fish, shrimp, salmon, chicken, steak, lamb, roasted vegetables, potatoes, grain bowls, sandwiches, wraps, or as a spread for crostini and charcuterie boards. It also makes an excellent finishing sauce for summer grilling and outdoor entertaining. The sauce can be made ahead and stored in the refrigerator for up to 3 days.

INGREDIENTS
Ingredients
  • 3 to 4 large bunches B&W Watercress
  • 2 bunches flat-leaf parsley
  • 2 bunches basil
  • 1 bunch mint
  • Zest and juice of 3 to 4 lemons
  • 1 jar cornichons, drained
  • 1 small jar capers, drained
  • 2 tablespoons Dijon mustard
  • 1 cup rapeseed oil (or extra virgin olive oil)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
DIRECTIONS
  1. Wash and dry the watercress and herbs thoroughly. Remove any tough stems if desired.
  2. Roughly chop the watercress, parsley, basil, mint, cornichons, and capers.
  3. Add the herbs, cornichons, capers, Dijon mustard, lemon zest, and lemon juice to a food processor.
  4. Pulse until finely chopped, then slowly drizzle in the oil while blending until the mixture reaches your desired consistency. For a chunkier sauce, pulse briefly. For a smoother sauce, blend longer.
  5. Season with sea salt and black pepper to taste. Adjust the lemon juice if you prefer a brighter flavor.
  6. Transfer to a serving bowl or airtight container. Refrigerate until ready to use.
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