How to make Ensalada de Berros

Why cooks start here

Watercress salad is peppery berros with oil and lemon, sometimes a boiled egg. It is an old Buenos Aires green, sharper than lettuce, served with grilled fish or a milanesa.

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.