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Watercress Spread

From Italian Cooking and Living, June/July 2004

1 bunch watercress, leaves and small tender stems only

1/4 cup extra-virgin olive oil

1 clove garlic, chopped

2 anchovy fillets, chopped

juice of 1/2 lemon

1 shallot, diced

salt and freshly ground pepper

Place the watercress, olive oil, garlic, anchovies, lemon juice and shallot in a blender or food processor. Season with salt and pepper, and puree until smooth. Serve it spread on toast or crackers. Serves 4

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The Magazine of La Cucina Italiana