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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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