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Ensalada de Berros

Serves 4 Salad vegetarian, gluten-free, Salads

Ensalada de Berros

Ensalada de Berros traces its roots back to the bustling streets of Buenos Aires, where the peppery bite of watercress has been savored for generations. Traditionally, this salad finds its place on the table as a vibrant accompaniment to grilled fish or a crispy milanesa, offering a refreshing contrast to the richness of these main dishes. It’s a staple in the city’s culinary repertoire, often enjoyed on sun-dappled patios during leisurely lunches.

The taste is a bright medley of peppery berros, the smooth richness of olive oil, and the tangy zing of fresh lemon. Hard-boiled eggs add a creamy texture, balancing the sharpness of the greens. This salad should be a lively symphony of flavors, each ingredient singing in harmony, ready to awaken the palate.

Ingredients

  • 2 buncheswatercress
  • 3 tbspolive oil
  • 1lemon
  • 2eggs, hard-boiled — optional
  • to tastesalt

Method

  1. Start by thoroughly washing the 2 bunches of watercress under cold running water to remove any dirt or grit. Shake off the excess water and pat the leaves dry with a clean kitchen towel or use a salad spinner to ensure they are completely dry. Dry leaves will help the dressing adhere better and prevent the salad from becoming soggy.
  2. In a small bowl, combine 3 tablespoons of olive oil, the juice of 1 lemon, and salt to taste. Whisk the ingredients together until the dressing is well emulsified. The lemon juice will add brightness and balance the peppery flavor of the watercress.
  3. Place the dried watercress in a large salad bowl. Just before serving, pour the dressing over the watercress. Toss gently with your hands or salad tongs to ensure each leaf is lightly coated with the dressing. This step should be done last minute to maintain the crispness of the leaves.
  4. Peel the 2 hard-boiled eggs and slice them into quarters. Arrange the egg quarters over the top of the dressed watercress. The eggs add a creamy texture that complements the sharpness of the greens.
  5. Serve the salad immediately after dressing and garnishing with eggs. Do not let it sit, as the lemon juice will cause the watercress leaves to wilt quickly, losing their fresh, crisp texture. Enjoy this vibrant salad alongside grilled fish or a milanesa for a classic Argentinian meal.