Salmon and Watercress Quiche

The bitter, peppery taste of watercress combined with rich salmon poached in milk makes for an exact balance of flavors on your plate. This quiche is simply exquisite—and can always be made ahead of time! 

For the crust:

• 1/2 cup (2-3/4 oz.) sweet rice flour
• 1/2 cup (2 oz.) quinoa flour
• 1/2 cup (2-1/2 oz.) amaranth flour
• 1-1/2 tsp. xanthan gum
• 1/2 tsp. sea salt
• 7 Tbs. (3-1/2 oz.) unsalted butter, chilled and diced
• 1 small egg
• 4 Tbs. cold water, more if needed

For the filling:

• 7 oz. watercress or baby spinach
• 4 Tbs. olive oil
• 1 cup whole milk
• 1 bay leaf
• Sea salt and pepper
• 1 lb. 2 oz. skinned salmon
• 4 large eggs
• 3/4 cup heavy cream
• Dash of freshly grated nutmeg
• 1 tablespoon chopped dill
• A few sage leaves, chopped
• 2 small leeks, white part only, finely chopped
• 1 shallot, finely chopped
• 1 egg white, lightly beaten with a fork

Make the crust:

In the bowl of a stand mixer fitted with the paddle blade, combine the flours, xanthan gum, and sea salt. Add the butter and mix on medium speed until crumbles form. Add the egg and mix again. Add the water gradually and continue mixing until the dough detaches from the bowl and forms a ball. Wrap in plastic wrap and refrigerate for a minimum of 1 hour before using. If it's in the fridge for a few hours or overnight, take out of the fridge at least 30 minutes before using.

Preheat the oven to 400ºF and butter a 10-inch quiche mold (quiche molds have higher sides than regular tart molds).

Make the filling:

To prepare the watercress, start by cutting off the leaves and discarding the longer stems. Make sure to wash it a few times until the water is clear to completely remove the dirt. Dry the cleaned watercress in a salad spinner.

In a sauté pan, heat 2 Tbs. of the oil over medium heat. Add the watercress and sauté for about 3 minutes, stirring, until soft. Transfer to a colander and squeeze out the excess water between your fingers. Set the pan aside to use later. Finely chop the watercress and set aside.

In a pot, heat 3/4 cup of the milk with the bay leaf and a pinch of sea salt and pepper. When just beginning to simmer, add the salmon and poach it for 3 minutes. Remove from the heat, cover, and let infuse for 10 minutes. Remove the salmon and crumble it into a bowl, making sure to discard the bones; set aside.

In a bowl, beat the eggs with the cream and the remaining 1/4 cup milk. Season with sea salt and pepper and add the nutmeg, dill, and sage; set aside.

In the same sauté pan you used for the watercress, heat the remaining 2 Tbs. oil over medium heat. Add the leeks and shallot and cook for about 5 minutes without browning, stirring, until soft. Remove from the heat and stir in the watercress; set aside.

Fill and bake the quiche:

Roll and cut the dough to fit inside the mold. Arrange the dough inside
the mold and using a fork, make small holes at the bottom.

Prebake for 10 minutes. Remove the parchment paper and weights and brushthe crust with the egg white. Return to the oven and bake for 5 more
minutes. Add the vegetables and crumbled salmon to the crust and pour
the egg batter over the top.

Bake the quiche for 30 to 35 minutes (20 minutes if you’re making
individual quiches), or until the top is golden and the egg flan is set.Let rest for 10 minutes before cutting; serve with a green salad.

Endive and Watercress Salad with Apples and Herbs

In this refreshing salad, cool, crisp endive and apple pair well with peppery watercress and tangy lemon-shallot dressing. Fresh chervil, parsley, tarragon, and chives—a classic French herb mixture known as fines herbes—add extra brightness.

• 4 medium heads Belgian endive (about 1 lb. total) 
• 1 medium shallot, finely diced (1/3 cup) 
• 1 Tbs. fresh lemon juice; more as needed 
• 1 Tbs. white wine vinegar; more as needed 
• Kosher salt 
• 6 Tbs. heavy cream 
• 2 Tbs. extra-virgin olive oil
• Freshly ground black pepper 
• 1 bunch watercress (about 4 oz.), thick stems trimmed, cut into 3-inch sprigs (5 cups)  
• 1 large, crisp apple such as Pink Lady, Sierra Beauty, or Granny Smith, thinly sliced
• 1 Tbs. coarsely chopped fresh tarragon 
• 1 Tbs. chives, cut at an angle into 1/4-inch lengths
• 1 Tbs. coarsely chopped fresh chervil (optional)   
• 1 Tbs. coarsely chopped fresh flat-leaf parsley (optional)
• 1/3 cup almonds, toasted and coarsely chopped 

Pluck off any bruised or damaged outer leaves from the endives and then cut the heads in half lengthwise through the root ends. Holding your knife at an angle, cut the endives crosswise into 1-inch-thick slices. Discard the root ends. 

Combine the shallot, lemon juice, vinegar, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the cream and olive oil, and season with a few grinds of pepper. Taste with a piece of endive and season the vinaigrette with more lemon juice, vinegar, or salt if necessary. Set aside. 

Put the endives, watercress, apple, tarragon, chives, chervil (if using), and parsley (if using) in a large bowl. Season with salt and pepper. Gently toss the salad with just enough of the vinaigrette to lightly coat. Season to taste with more salt if necessary. Gently transfer the salad to a platter or individual serving plates. Scatter the almonds on top and serve, passing any remaining vinaigrette at the table. 

Endive and Watercress Salad with Apples and Herbs

In this refreshing salad, cool, crisp endive and apple pair well with peppery watercress and tangy lemon-shallot dressing. Fresh chervil, parsley, tarragon, and chives—a classic French herb mixture known as fines herbes—add extra brightness.

• 4 medium heads Belgian endive (about 1 lb. total) 
• 1 medium shallot, finely diced (1/3 cup) 
• 1 Tbs. fresh lemon juice; more as needed 
• 1 Tbs. white wine vinegar; more as needed 
• Kosher salt 
• 6 Tbs. heavy cream 
• 2 Tbs. extra-virgin olive oil
• Freshly ground black pepper 
• 1 bunch watercress (about 4 oz.), thick stems trimmed, cut into 3-inch sprigs (5 cups)  
• 1 large, crisp apple such as Pink Lady, Sierra Beauty, or Granny Smith, thinly sliced
• 1 Tbs. coarsely chopped fresh tarragon 
• 1 Tbs. chives, cut at an angle into 1/4-inch lengths
• 1 Tbs. coarsely chopped fresh chervil (optional)   
• 1 Tbs. coarsely chopped fresh flat-leaf parsley (optional)
• 1/3 cup almonds, toasted and coarsely chopped 

Pluck off any bruised or damaged outer leaves from the endives and then cut the heads in half lengthwise through the root ends. Holding your knife at an angle, cut the endives crosswise into 1-inch-thick slices. Discard the root ends. 

Combine the shallot, lemon juice, vinegar, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the cream and olive oil, and season with a few grinds of pepper. Taste with a piece of endive and season the vinaigrette with more lemon juice, vinegar, or salt if necessary. Set aside. 

Put the endives, watercress, apple, tarragon, chives, chervil (if using), and parsley (if using) in a large bowl. Season with salt and pepper. Gently toss the salad with just enough of the vinaigrette to lightly coat. Season to taste with more salt if necessary. Gently transfer the salad to a platter or individual serving plates. Scatter the almonds on top and serve, passing any remaining vinaigrette at the table. 

Watercress Salad with Steak, Sautéed Shallots & Stilton

This salad is heavier on greens than on steak, making it a light but filling meal.

• 3 Tbs. extra-virgin olive oil
• 1 Tbs. fresh lemon juice
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. Dijon mustard
• Kosher salt
• 12- to 14-oz. strip steak or rib eye (1 inch thick)
• Freshly ground black pepper
• 4 large shallots, sliced 1/4 inch thick (about 1-1/2 cups)
• 6 cups (lightly packed) small watercress sprigs (about 2 bunches trimmed of lower stems), torn into bite-size pieces
• 2 oz. Stilton, crumbled (about 1/2 cup)

In a small bowl, whisk 2 Tbs. of the olive oil, the lemon juice, Worcestershire sauce, mustard, and a generous pinch of salt. Season both sides of the steak with 1/2 tsp. salt and 1/4 tsp. pepper.

In a 10-inch straight-sided saute pan, heat the remaining 1 Tbs. oil over medium-high heat until hot. Cook the steak, without disturbing, swirling the oil in the pan occasionally, until the bottom of the steak is deeply browned, about 5 minutes. Flip and cook until the other side is nicely browned, about 3 minutes more. Transfer the steak to a cutting board.

Turn the heat to low and cook the shallots, stirring frequently, until softened and lightly browned, 5 to 8 minutes. (Use a spatula or spoon to break apart the shallot slices and to incorporate some of the browned bits from the pan.) Remove from the heat and let cool slightly.

Slice the beef thinly. Fan an equal number of slices on each of 4 dinner plates. Rewhisk the dressing if necessary. In a large bowl, toss the shallots, watercress, and Stilton with a generous pinch of salt and just enough of the dressing to coat. Season with more salt and pepper and arrange the salad over the beef slices.

Watercress Salad with Steak, Sautéed Shallots & Stilton

This salad is heavier on greens than on steak, making it a light but filling meal.

• 3 Tbs. extra-virgin olive oil
• 1 Tbs. fresh lemon juice
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. Dijon mustard
• Kosher salt
• 12- to 14-oz. strip steak or rib eye (1 inch thick)
• Freshly ground black pepper
• 4 large shallots, sliced 1/4 inch thick (about 1-1/2 cups)
• 6 cups (lightly packed) small watercress sprigs (about 2 bunches trimmed of lower stems), torn into bite-size pieces
• 2 oz. Stilton, crumbled (about 1/2 cup)

In a small bowl, whisk 2 Tbs. of the olive oil, the lemon juice, Worcestershire sauce, mustard, and a generous pinch of salt. Season both sides of the steak with 1/2 tsp. salt and 1/4 tsp. pepper.

In a 10-inch straight-sided saute pan, heat the remaining 1 Tbs. oil over medium-high heat until hot. Cook the steak, without disturbing, swirling the oil in the pan occasionally, until the bottom of the steak is deeply browned, about 5 minutes. Flip and cook until the other side is nicely browned, about 3 minutes more. Transfer the steak to a cutting board.

Turn the heat to low and cook the shallots, stirring frequently, until softened and lightly browned, 5 to 8 minutes. (Use a spatula or spoon to break apart the shallot slices and to incorporate some of the browned bits from the pan.) Remove from the heat and let cool slightly.

Slice the beef thinly. Fan an equal number of slices on each of 4 dinner plates. Rewhisk the dressing if necessary. In a large bowl, toss the shallots, watercress, and Stilton with a generous pinch of salt and just enough of the dressing to coat. Season with more salt and pepper and arrange the salad over the beef slices.

Salmon and Watercress Quiche

The bitter, peppery taste of watercress combined with rich salmon poached in milk makes for an exact balance of flavors on your plate. This quiche is simply exquisite—and can always be made ahead of time! 

For the crust:

• 1/2 cup (2-3/4 oz.) sweet rice flour
• 1/2 cup (2 oz.) quinoa flour
• 1/2 cup (2-1/2 oz.) amaranth flour
• 1-1/2 tsp. xanthan gum
• 1/2 tsp. sea salt
• 7 Tbs. (3-1/2 oz.) unsalted butter, chilled and diced
• 1 small egg
• 4 Tbs. cold water, more if needed

For the filling:

• 7 oz. watercress or baby spinach
• 4 Tbs. olive oil
• 1 cup whole milk
• 1 bay leaf
• Sea salt and pepper
• 1 lb. 2 oz. skinned salmon
• 4 large eggs
• 3/4 cup heavy cream
• Dash of freshly grated nutmeg
• 1 tablespoon chopped dill
• A few sage leaves, chopped
• 2 small leeks, white part only, finely chopped
• 1 shallot, finely chopped
• 1 egg white, lightly beaten with a fork

Make the crust:

In the bowl of a stand mixer fitted with the paddle blade, combine the flours, xanthan gum, and sea salt. Add the butter and mix on medium speed until crumbles form. Add the egg and mix again. Add the water gradually and continue mixing until the dough detaches from the bowl and forms a ball. Wrap in plastic wrap and refrigerate for a minimum of 1 hour before using. If it's in the fridge for a few hours or overnight, take out of the fridge at least 30 minutes before using.

Preheat the oven to 400ºF and butter a 10-inch quiche mold (quiche molds have higher sides than regular tart molds).

Make the filling:

To prepare the watercress, start by cutting off the leaves and discarding the longer stems. Make sure to wash it a few times until the water is clear to completely remove the dirt. Dry the cleaned watercress in a salad spinner.

In a sauté pan, heat 2 Tbs. of the oil over medium heat. Add the watercress and sauté for about 3 minutes, stirring, until soft. Transfer to a colander and squeeze out the excess water between your fingers. Set the pan aside to use later. Finely chop the watercress and set aside.

In a pot, heat 3/4 cup of the milk with the bay leaf and a pinch of sea salt and pepper. When just beginning to simmer, add the salmon and poach it for 3 minutes. Remove from the heat, cover, and let infuse for 10 minutes. Remove the salmon and crumble it into a bowl, making sure to discard the bones; set aside.

In a bowl, beat the eggs with the cream and the remaining 1/4 cup milk. Season with sea salt and pepper and add the nutmeg, dill, and sage; set aside.

In the same sauté pan you used for the watercress, heat the remaining 2 Tbs. oil over medium heat. Add the leeks and shallot and cook for about 5 minutes without browning, stirring, until soft. Remove from the heat and stir in the watercress; set aside.

Fill and bake the quiche:

Roll and cut the dough to fit inside the mold. Arrange the dough inside
the mold and using a fork, make small holes at the bottom.

Prebake for 10 minutes. Remove the parchment paper and weights and brushthe crust with the egg white. Return to the oven and bake for 5 more
minutes. Add the vegetables and crumbled salmon to the crust and pour
the egg batter over the top.

Bake the quiche for 30 to 35 minutes (20 minutes if you’re making
individual quiches), or until the top is golden and the egg flan is set.Let rest for 10 minutes before cutting; serve with a green salad.

Watermelon and Cress Salad with Grilled Shrimp and Hearts of Palm

Watermelon’s crunch and subtle sweetness provide a nice contrast to the savory, tender shrimp and hearts of palm. Ricotta salata (salted, pressed fresh ricotta) is similar to feta in texture but not as salty.

• 5 Tbs. extra-virgin olive oil
• 1 Tbs. Dijon mustard
• 2 tsp. finely grated lemon zest
• Kosher salt and freshly ground black pepper
• 8 oz. jumbo shrimp (21 to 25 per lb.), peeled and deveined, tails left intact
• 3 canned hearts of palm, drained and patted dry (about half a 14-oz. can)
• 1 Tbs. Champagne vinegar
• 1 tsp. minced shallot
• 6 oz. watercress or upland cress, separated into small sprigs, thicker stems trimmed
• 1/2 cup packed fresh basil, thinly sliced
• 12 oz. watermelon, thinly sliced into narrow wedges, rind removed, seeded if necessary
• 3 oz. ricotta salata, crumbled (about 3/4 cup)

Prepare a medium-high gas or charcoal grill fire. Meanwhile, in a medium bowl, whisk 1-1/2 Tbs. of the olive oil, 2 tsp. of the mustard, the lemon zest, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss the shrimp in the marinade and let sit for about 10 minutes.


Thread the shrimp onto metal skewers. Toss the hearts of palm with 1/2 Tbs. of the olive oil and 1/4 tsp. each salt and pepper. Grill the shrimp and hearts of palm, flipping once, until they have nice grill marks and the shrimp are just cooked through, about 4 minutes total. When cool enough to handle, halve the hearts of palm lengthwise, and then cut crosswise into thirds. Remove the shrimp from the skewers.


In a small bowl, whisk the remaining 1 tsp. mustard with the vinegar, shallot, and 1/4 tsp. each salt and pepper. Whisk in the remaining 3 Tbs. olive oil in a thin stream. Add more salt and pepper to taste.


In a large bowl, toss the cress and basil with just enough of the dressing to lightly coat. Season to taste with salt. Divide the greens between 2 plates. Top with the watermelon wedges and drizzle lightly with the remaining dressing. Top with the hearts of palm, shrimp, and crumbled ricotta salata.

Watercress Salad with Steak, Sautéed Shallots & Stilton

This salad is heavier on greens than on steak, making it a light but filling meal.

• 3 Tbs. extra-virgin olive oil
• 1 Tbs. fresh lemon juice
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. Dijon mustard
• Kosher salt
• 12- to 14-oz. strip steak or rib eye (1 inch thick)
• Freshly ground black pepper
• 4 large shallots, sliced 1/4 inch thick (about 1-1/2 cups)
• 6 cups (lightly packed) small watercress sprigs (about 2 bunches trimmed of lower stems), torn into bite-size pieces
• 2 oz. Stilton, crumbled (about 1/2 cup)

In a small bowl, whisk 2 Tbs. of the olive oil, the lemon juice, Worcestershire sauce, mustard, and a generous pinch of salt. Season both sides of the steak with 1/2 tsp. salt and 1/4 tsp. pepper.

In a 10-inch straight-sided saute pan, heat the remaining 1 Tbs. oil over medium-high heat until hot. Cook the steak, without disturbing, swirling the oil in the pan occasionally, until the bottom of the steak is deeply browned, about 5 minutes. Flip and cook until the other side is nicely browned, about 3 minutes more. Transfer the steak to a cutting board.

Turn the heat to low and cook the shallots, stirring frequently, until softened and lightly browned, 5 to 8 minutes. (Use a spatula or spoon to break apart the shallot slices and to incorporate some of the browned bits from the pan.) Remove from the heat and let cool slightly.

Slice the beef thinly. Fan an equal number of slices on each of 4 dinner plates. Rewhisk the dressing if necessary. In a large bowl, toss the shallots, watercress, and Stilton with a generous pinch of salt and just enough of the dressing to coat. Season with more salt and pepper and arrange the salad over the beef slices.

Salmon Cake Sandwiches with Watercress and Miso Dressing

These cakes, made from leftover Cedar-Planked Salmon, fry up with a delicate crispness, thanks to their light coating of panko. A miso-ginger-sesame dressing enhances the Japanese influence.

For the dressing

• 1 2-inch piece fresh ginger
• 3 Tbs. white miso
• 2 Tbs. unseasoned rice vinegar
• 1 1/2 Tbs. Asian sesame oil
• 1 1/2 Tbs. canola oil
• 1 Tbs. granulated sugar

For the salmon cakes

• 3/4 lb. Cedar-Planked Salmon (or other leftover cooked salmon), skin removed, chopped into rough 1/4-inch pieces
• 3 medium scallions (white and green parts), thinly sliced
• 1 1/3 cups panko; more as needed
• 3 Tbs. mayonnaise; more as needed
• 1 large egg, beaten
• 1 Tbs. soy sauce
• Kosher salt and freshly ground black pepper
• 1/3 cup canola oil

To assemble

• 2 cups trimmed watercress
• 4 sesame egg twist rolls, split and toasted
• 2 Tbs. mayonnaise

Tip:

Look for hydroponic watercress sold in bunches with the roots still attached. The leaves are broader and the stems more tender than those of regular watercress; there is also less grit clinging to the cress, which makes cleaning easier.

Make the miso dressing

Peel and finely grate the ginger. Squeeze the grated ginger with your fingertips over a small bowl to yield 2 tsp. ginger juice (discard the pulp). Add the miso, vinegar, sesame and canola oils, and sugar; whisk until the sugar dissolves. Set the dressing aside.

Make the salmon cakes

Toss the salmon and scallions in a large bowl. Add 2/3 cup of the panko, the mayonnaise, egg, soy sauce, 1/2 tsp. salt, and 1/4 tsp. pepper and stir until the mixture is evenly moistened, breaking up any large salmon chunks. Divide the mixture into 8 equal portions and shape into cakes about 2-1/2 inches in diameter, pressing firmly to pack them together. If the cakes fall apart, the salmon pieces may be too large (break them up more), or add more panko or mayonnaise (depending on whether the mixture feels too wet or too dry).


Heat the oil in a heavy-duty 12-inch nonstick skillet over medium-high heat until shimmering hot. Meanwhile, put the remaining 2/3 cup panko in a pie plate. Lightly coat the salmon cakes on both sides with panko, pressing gently so that the crumbs adhere; don’t worry about covering the cakes completely. Arrange the salmon cakes in the skillet in a single layer and cook until deep golden-brown on both sides, 8 to 10 minutes total. Transfer the cakes to a plate lined with paper towels to drain.

Assemble the sandwiches

In a medium bowl, toss the watercress with just enough dressing to lightly coat (about 1 Tbs.). Lightly spread the rolls with the mayonnaise. Put 2 cakes on the bottom of each roll and spread a little of the dressing on them. Top with the watercress and roll tops and serve.