New This Month

Watercress with Sardines, Tarragon, and Clementines


The toasted pumpkin seeds and sardines make this a crunchy, healthy midday meal.

  • Servings: 2

Photography: Bryan Gardner

Source: Whole Living, January/February 2012


  • Zest and juice of 1/2 lemon
  • 1 tablespoon olive oil
  • Coarse salt and pepper
  • 2 cups watercress sprigs
  • 1/4 small red onion, sliced
  • 1 tablespoon fresh tarragon
  • 2 clementines, peel and pith removed, sliced
  • 1 (4-ounce) can olive-oil packed sardines, drained
  • 3 tablespoons toasted pumpkin seeds
  • Vinaigrette


  1. Whisk lemon zest and juice with olive oil. Season with salt and pepper.

  2. Arrange watercress, red onion, and tarragon on a platter.

  3. Top with clementine slices, sardines, and pumpkin seeds. Season with salt and pepper. Drizzle with vinaigrette, and adjust seasoning, as necessary.

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