Watercress Salad with Tomato Bocconcini

The peppery-tasting watercress belongs to the cabbage family and is an excellent source of minerals. It contains as twice as much calcium as broccoli and equal amounts of vitamin A as carrots. Watercress energizes the organs and helps in the treatment of edema.

1 large Japanese eggplant, cut diagonally in 1/2 inch (1 cm) slices
2 Tbsp (30 mL) extra-virgin olive oil
2 cups (500 mL) watercress
1 cup (250 mL) alfalfa sprouts
1 large piece bocconcini cheese (approximately 150 g), sliced
2 ripe tomatoes (approximately 1/2 lb or 225 g), sliced

Polenta:
1 cup (250 mL) corn meal
1 1/2 cup (375 mL) vegetable stock or water
1 1/2 Tbsp (23 mL) butter
Sea salt and freshly ground pepper to taste

Dressing:
4 Tbsp (60 mL) cold-pressed pistachio oil
2 Tbsp (30 mL) apple cider vinegar
1 Tbsp (15 mL) freshly squeezed lemon juice
2 Tbsp (30 mL) cold-pressed flax seed oil or olive oil
1 small shallot, minced

In a pan, heat the oil and saut?ggplant, turning once, until both sides are golden brown. Set aside.

To prepare the polenta, grease a round form dish with butter and set aside. In a medium pot, bring vegetable stock to a boil, slowly add polenta and stir with a wooden spoon until thick and almost all the liquid is absorbed. Add the butter and season with salt and pepper. Pour in the dish and let cool. Once cool, remove the polenta from the form and slice in half-moon shapes.

While the polenta is cooling, whisk together the dressing ingredients. Toss the watercress and alfalfa sprouts with half the dressing.

Arrange tomatoes, bocconcini and polenta on each plate and drizzle with remaining dressing. Place the watercress and alfalfa sprouts over top. Serves 2

Source: alive #211, May 2000