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In addition to being possibly the oldest known green consumed by humans, watercress has long been valued for its perceived medicinal qualities. Ancient Greek soldiers reportedly used the raw leaf as a tonic during wartime; Romans believed it prevented baldness; European explorers used it to cure scurvy; and Sir Francis Bacon even declared in the 15th century that watercress would restore youth to aging women (some things never change). In fact, watercress does pack a healthy punch with lots of vitamins A and C, iron, and other nutritious minerals, but alas, no true medicinal qualities have ever been confirmed. \n\nThe ancient green\u2019s pungent tang shines through in this simple recipe, made with a bit of xanthan gum for thickness. (You can forgo the xanthan gum if you want, but be warned: your pur\u00e9e will separate and run quickly without it.) The result? 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This recipe works with other greens as well\u2014we like to sub out watercress for equal parts mint and cilantro to create vibrant green layer in our [link https://www.chefsteps.com/activities/butternut-buttermilk-parfait Butternut and Buttermilk Parfait].","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/ql7xppx8TaW80TR9B4Xw\",\"filename\":\"IMG_5207.jpg\",\"mimetype\":\"image/jpeg\",\"size\":316919,\"key\":\"5u8dSE5ZQRmeySNP5aV1_IMG_5207.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","forks":[{"activity_order":8388593,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":18,"created_at":"2014-08-17T12:54:22Z","creator":{"bio":null,"chef_type":"","created_at":"2014-07-06T15:25:30Z","email":"chefcarmelo@web.de","events_count":432,"facebook_user_id":null,"from_aweber":null,"google_access_token":null,"google_refresh_token":null,"google_user_id":null,"id":75009,"image_id":null,"level":0,"location":"","name":"Carmelo deiana","provider":null,"quote":"","referred_from":null,"referrer_id":null,"role":"user","sash_id":35900,"signed_up_from":null,"slug":"carmelo-deiana","stripe_id":null,"survey_results":null,"twitter_auth_token":null,"twitter_user_id":null,"twitter_user_name":null,"updated_at":"2014-08-30T14:44:58Z","viewed_activities":[[3489,"2014-07-06T10:29:14+00:00"],[3308,"2014-07-06T10:32:35+00:00"],[1670,"2014-07-06T10:34:56+00:00"],[112,"2014-07-06T10:41:53+00:00"],[3086,"2014-07-06T10:45:48+00:00"],[33,"2014-07-06T10:46:12+00:00"],[315,"2014-07-06T10:48:19+00:00"],[2,"2014-07-06T10:51:44+00:00"],[2,"2014-07-06T10:55:23+00:00"],[3632,"2014-07-06T10:58:16+00:00"],[3250,"2014-07-06T14:35:15+00:00"],[1542,"2014-07-06T14:41:13+00:00"],[221,"2014-07-06T14:44:51+00:00"],[207,"2014-07-06T14:47:01+00:00"],[1215,"2014-07-06T14:58:07+00:00"],[1215,"2014-07-06T14:59:42+00:00"],[1668,"2014-07-06T15:00:39+00:00"],[1668,"2014-07-06T15:03:07+00:00"],[2514,"2014-07-06T15:18:45+00:00"]],"website":""},"currently_editing_user":null,"description":"The scientific name for this versatile member of the mustard family, *Nasturtium officinale*, means \u201cnose twister\u201d in Latin, which comes as no surprise to those familiar with watercress\u2019s zing. 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In fact, watercress does pack a healthy punch with lots of vitamins A and C, iron, and other nutritious minerals, but alas, no true medicinal qualities have ever been confirmed. \n\nThe ancient green\u2019s pungent tang shines through in this simple recipe, made with a bit of xanthan gum for thickness. (You can forgo the xanthan gum if you want, but be warned: your pur\u00e9e will separate and run quickly without it.) The result? A silky, bright green pur\u00e9e armed with a sexy bite, perfect for accompanying fatty proteins like salmon or pork belly.\n\nFor a more viscous version (which we like to call Watercress Pudding), add [g 15] of Ultra-Tex 3 in Step 4. This recipe works with other greens as well\u2014we like to sub out watercress for equal parts mint and cilantro to create vibrant green layer in our [link https://www.chefsteps.com/activities/butternut-buttermilk-parfait Butternut and Buttermilk Parfait].","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/ql7xppx8TaW80TR9B4Xw\",\"filename\":\"IMG_5207.jpg\",\"mimetype\":\"image/jpeg\",\"size\":316919,\"key\":\"5u8dSE5ZQRmeySNP5aV1_IMG_5207.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","id":4956,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/l6fSS3FEQu5fzoFRmKfg\",\"filename\":\"IMG_5154.jpg\",\"mimetype\":\"image/jpeg\",\"size\":820513,\"key\":\"SUGIccaRjqSN5DPCtHYj_IMG_5154.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","include_in_gallery":true,"last_edited_by_id":75009,"likes_count":29,"published":true,"published_at":"2014-08-17T12:54:37Z","show_only_in_course":false,"slug":"carmelo-deiana-s-version-of-watercress-puree","source_activity_id":4,"source_type":0,"summary_tweet":null,"timing":"30 minutes","title":"Carmelo deiana's Version Of Watercress Pur\u00e9e","transcript":"","updated_at":"2014-08-17T12:54:38Z","yield":"230 g","youtube_id":"ZEmfAdoqgoc"}],"id":4,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/l6fSS3FEQu5fzoFRmKfg\",\"filename\":\"IMG_5154.jpg\",\"mimetype\":\"image/jpeg\",\"size\":820513,\"key\":\"SUGIccaRjqSN5DPCtHYj_IMG_5154.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","include_in_gallery":true,"last_edited_by_id":183,"likes_count":33,"published":true,"published_at":"2014-08-12T21:12:49Z","show_only_in_course":false,"slug":"watercress-puree","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"30 minutes","title":"Watercress Pur\u00e9e","transcript":"","updated_at":"2014-08-14T16:08:40Z","upload_count":0,"used_in":[{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-03-14T23:47:55Z","creator":null,"currently_editing_user":null,"description":"There are mini toasts with smoked salmon and cr\u00e8me fra\u00eeche, and then there are these. One of our favorite ways to prepare salmon is to use a combination of brining and low-temperature sous vide cooking, followed by chilling it overnight. This method yields flesh that is rich and dense. Unlike lox, it lacks any hint of greasiness or fishiness, and the salt level is just right. For an amuse-bouche, we pair it with watercress puree for freshness, pickled onion for bite, and horseradish cream for heat. A baguette crisp adds some crunch, but it\u2019s also sublime on its own.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/kO6uIsMGSzSEybdJoSh2\",\"filename\":\"Salmon_104_bites_FINAL.jpg\",\"mimetype\":\"image/jpeg\",\"size\":903270,\"key\":\"vwdP30h4TIGH5t5Wnm9G_Salmon_104_bites_FINAL.jpg\",\"isWriteable\":true}","id":229,"image_id":"","include_in_gallery":true,"last_edited_by_id":106,"likes_count":85,"published":true,"published_at":"2013-03-14T23:47:55Z","show_only_in_course":false,"slug":"salmon-bites","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Salmon Bites","transcript":"","updated_at":"2014-01-09T00:51:54Z","yield":"8 portions","youtube_id":"3bp-eDvv-5s"},{"activity_order":8388590,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":null,"cooked_this":135,"created_at":"2014-08-17T12:42:29Z","creator":{"bio":null,"chef_type":"","created_at":"2014-07-06T15:25:30Z","email":"chefcarmelo@web.de","events_count":432,"facebook_user_id":null,"from_aweber":null,"google_access_token":null,"google_refresh_token":null,"google_user_id":null,"id":75009,"image_id":null,"level":0,"location":"","name":"Carmelo deiana","provider":null,"quote":"","referred_from":null,"referrer_id":null,"role":"user","sash_id":35900,"signed_up_from":null,"slug":"carmelo-deiana","stripe_id":null,"survey_results":null,"twitter_auth_token":null,"twitter_user_id":null,"twitter_user_name":null,"updated_at":"2014-08-30T14:44:58Z","viewed_activities":[[3489,"2014-07-06T10:29:14+00:00"],[3308,"2014-07-06T10:32:35+00:00"],[1670,"2014-07-06T10:34:56+00:00"],[112,"2014-07-06T10:41:53+00:00"],[3086,"2014-07-06T10:45:48+00:00"],[33,"2014-07-06T10:46:12+00:00"],[315,"2014-07-06T10:48:19+00:00"],[2,"2014-07-06T10:51:44+00:00"],[2,"2014-07-06T10:55:23+00:00"],[3632,"2014-07-06T10:58:16+00:00"],[3250,"2014-07-06T14:35:15+00:00"],[1542,"2014-07-06T14:41:13+00:00"],[221,"2014-07-06T14:44:51+00:00"],[207,"2014-07-06T14:47:01+00:00"],[1215,"2014-07-06T14:58:07+00:00"],[1215,"2014-07-06T14:59:42+00:00"],[1668,"2014-07-06T15:00:39+00:00"],[1668,"2014-07-06T15:03:07+00:00"],[2514,"2014-07-06T15:18:45+00:00"]],"website":""},"currently_editing_user":null,"description":"Picture this: Chilled salmon that practically melts on the palate, enveloped in a rich horseradish cream and emerald watercress pur\u00e9e, and dotted with pickled ramps for a bit of acid. Fresh microgreens, Maldon flake salt, ground pepper and coriander, and a drizzle of olive oil finish the elegant, modern plate. Now picture <i>this</i>: You made it yourself. From scratch. No, seriously.\n\nThe four component recipes that make up Salmon 104 \u00b0F involve a broad range of techniques, both modern and classic, beginner and advanced, that will change the way you cook. But when it comes to artsy plating, beauty is in the eye of the beholder. That's why we provide recipes for all the components to make this dish <i>delicious</i>, and then encourage you channel your inner artiste and make it <i>gorgeous</i>. Watch the video above for some inspiration, and remember: The more you practice plating, the easier it becomes. 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So start simple, and you'll be a regular Rembrandt in no time flat.","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/m1wtIJTDQWSMmFrQjUBW\",\"filename\":\"Salmon_104_MK3_9719.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1322080,\"key\":\"aAHtGP6NQd2VXjIpuKJa_Salmon_104_MK3_9719.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","id":4798,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/4fB9GTF1RPyIpOKhNkY1\",\"filename\":\"hero_image_1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":2537286,\"key\":\"FBnIKZrYSTaLwlBy25HT_hero_image_1.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":126,"published":true,"published_at":"2014-08-12T21:13:22Z","show_only_in_course":false,"slug":"salmon-104-f","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"About two days total; two hours active","title":"Salmon 104 \u00b0F","transcript":"","updated_at":"2014-08-18T17:28:39Z","yield":"10 servings","youtube_id":"3wtYaiFhANY"}],"yield":"230 g","youtube_id":"ZEmfAdoqgoc","tags":[{"id":29,"name":"dinner"},{"id":152,"name":"gluten free"},{"id":271,"name":"vegetable"},{"id":272,"name":"side dish"},{"id":306,"name":"condiment"},{"id":375,"name":"vegan"},{"id":377,"name":"vegetarian"},{"id":477,"name":"paleo"},{"id":479,"name":"lunch"},{"id":481,"name":"no special equipment"},{"id":484,"name":"lactose intolerant"},{"id":485,"name":"quick"},{"id":486,"name":"brunch"},{"id":551,"name":"appetizer"},{"id":1305,"name":"mint cilantro puree"}],"equipment":[{"optional":false,"equipment":{"id":571,"product_url":"http://www.amazon.com/Waring-MX1000R-Professional-3-5-Horsepower-Blender/dp/B0001XASVW/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1386797415&sr=1-6&keywords=waring+blender&tag=delvkitc-20","title":"Blender"}},{"optional":false,"equipment":{"id":2,"product_url":"http://www.amazon.com/gp/product/B002UEZ2FC/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B002UEZ2FC&linkCode=as2&tag=delvkitc-20","title":"Digital scale"}},{"optional":false,"equipment":{"id":71,"product_url":"http://www.amazon.com/gp/product/B00004OCLX/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00004OCLX&linkCode=as2&tag=delvkitc-20","title":"Fine mesh sieve"}}],"ingredients":[{"display_quantity":"150","note":"","quantity":"150.0","unit":"g","ingredient":{"for_sale":false,"id":20,"product_url":null,"slug":"watercress-about-2-bunches","sub_activity_id":null,"title":"Watercress (about 2 bunches)"}},{"display_quantity":"2.3","note":"","quantity":"2.3","unit":"g","ingredient":{"for_sale":false,"id":2324,"product_url":null,"slug":"salt","sub_activity_id":null,"title":"Salt"}},{"display_quantity":"0.2","note":"","quantity":"0.2","unit":"g","ingredient":{"for_sale":false,"id":743,"product_url":"http://www.modernistpantry.com/product.asp?itemid=29&affid=3","slug":"xanthan-gum","sub_activity_id":null,"title":"Xanthan gum"}}],"steps":[{"activity_id":4,"audio_clip":"","audio_title":"","created_at":"2014-08-14T16:08:40Z","directions":"Pick and rinse watercress.\n\nBlanch in a large pot of boiling water for 45 seconds.\n\nStrain from the boiling water and plunge into an ice bath. 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The xanthan gum will prevent the pur\u00e9e from separating and weeping.","hide_number":null,"id":129173,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/49lwXJZWSASIK8TXsaM2\", \"size\": 297753, \"type\": \"image/jpeg\", \"key\": \"TuCElqq1SlGshTJUr93D_IMG_5194.jpg\", \"filename\": \"IMG_5194.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":6291456,"subrecipe_title":null,"title":"Add xanthan; blend","transcript":null,"updated_at":"2014-08-14T16:08:40Z","youtube_id":"","ingredients":[{"display_quantity":"0.23","note":null,"quantity":"0.23","unit":"g","ingredient":{"for_sale":false,"id":743,"product_url":"http://www.modernistpantry.com/product.asp?itemid=29&affid=3","slug":"xanthan-gum","sub_activity_id":null,"title":"Xanthan gum"}}]},{"activity_id":4,"audio_clip":null,"audio_title":null,"created_at":"2014-08-14T16:08:40Z","directions":"For a thicker pur\u00e9e,&nbsp;blend in [g 15]&nbsp;of Ultra-tex 3 during Step 4. To do this, put the blender on high so the UT3 won't gum up your puree. \n\nImmediately upon dropping the UT3 into the vortex, the pur\u00e9e will quickly thicken around the blade of the blender, giving you the false sense of doneness. Continue blending until the pur\u00e9e is homogenous throughout. This way, you can be sure you have thickened it enough.&nbsp;<br><br>In general, it's typical to use 3\u201310% Ultra-Tex 3 per entire yield of a particular recipe. For this method, we've found that 5\u20136% works perfectly.&nbsp;<br>","hide_number":true,"id":129174,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/JwT2eo5gTN6W8BTYgwsY\",\"filename\":\"Watercress_Blini_FINAL.jpg\",\"mimetype\":\"image/jpeg\",\"size\":182479,\"key\":\"9W1ncENRrqZJLnjHLJYN_Watercress_Blini_FINAL.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":true,"presentation_hints":{},"step_order":7340032,"subrecipe_title":null,"title":"How to Make&nbsp;Watercress Pudding","transcript":null,"updated_at":"2014-08-14T16:08:40Z","youtube_id":null,"ingredients":[{"display_quantity":"15","note":null,"quantity":"15.0","unit":"g","ingredient":{"for_sale":false,"id":5390,"product_url":"http://www.modernistpantry.com/product.asp?itemid=33&affid=3","slug":"ultra-tex-3","sub_activity_id":null,"title":"Ultra-tex 3"}}]},{"activity_id":4,"audio_clip":"","audio_title":"","created_at":"2014-08-14T16:08:40Z","directions":"Strain the puree through a chinoise or fine sieve.\n\nIf the pur\u00e9e will not be used promptly, vacuum-package it to eliminate oxygen and preserve the color of the pur\u00e9e.\n\nSeason with salt <i>just</i> before serving\u2014leaving salt in the pur\u00e9e for too long will discolor it.","hide_number":null,"id":129175,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/xLm4tUrxSKeKOPpnYdyC\", \"size\": 316919, \"type\": \"image/jpeg\", \"key\": \"37t3iih6RyGmpNO3Am25_IMG_5207.jpg\", \"filename\": \"IMG_5207.jpg\"}","is_aside":null,"presentation_hints":{"aside_position":"left"},"step_order":7864320,"subrecipe_title":null,"title":"Strain; store or serve","transcript":null,"updated_at":"2014-08-14T16:08:40Z","youtube_id":"","ingredients":[]}]}