Watercress and Green Tomatoes in Browned Butter
Serving Size: 4
This super simple five-ingredient salad combines the freshness of watercress and green tomatoes with the savory, comforting taste of browned butter.
- 1 bunch watercress
- 3 large ripe green tomatoes, sliced 1/2-inch thick
- 6 Tbsp unsalted butter
- Sea salt
- Freshly cracked black pepper
- Add the watercress to a serving platter, as if it were a bouquet of flowers, with the stems on one end, and leaves on the other. Slice tomatoes 1/2-inch thick and scatter them in and around the leaves, set aside.
- Place the butter in a small heavy bottomed saucepan over medium heat, stirring occasionally. When the foam subsides, and the color turns to a golden brown, about 4 minutes, turn off the heat. While it's still hot, scrape out all of the melted butter and browned bits from the pan with a spatula. Pour butter onto the leaves of watercress and sliced tomatoes. Season tomatoes well with flaky sea salt and black pepper and serve immediately.
Recipe Credit: Sarah Bolla
Image Credit: Sarah Bolla