Watercress always seems more romantic than practical.
You’d have some in a wicker hamper at the bottom of a punt on a summer afternoon.
With some anthropomorphized wildlife for company. Toad of Toad Hall. Squirrel Nutkin. And the White Rabbit.
Eventually you’d bump up against shore in an indolent way and have a picnic. Of watercress-inspired things.
Your companions would be querulous & strange. But somehow there’d be tea.
You’d always remember it after. The memory would be vague and dreamy, but important...
Turns out, in real life, watercress can be as poetic or prosaic as you need it to be.
You could have it for your workaday breakfast. I did today.
But I’m also planning a quixotic watercress-inspired picnic sometime soon.
Watercress Anchovy Burger
- 1 lb ground beef
- 1 bunch watercress, chopped, including the stems
- 6 anchovy fillets (packed in olive oil), chopped
- 6 green olives, sliced
- 1 tablespoon dried basil
- 1 tablespoon sea vegetable flakes
Mix all ingredients with your hands and divide in four.
Form a patty from each quarter.
Add a bit of coconut oil, lard or tallow to start and fry burgers in a moderately hot pan until well browned on both sides & thoroughly cooked inside.
Eat hot or cold. Poetic or prosaic.
But plan a picnic, for sure.
If you can’t find watercress, use cilantro for Thai-inspired burgers or flat-leaf parsley for Italian ones. But adjust your picnic expectations accordingly.