Memorial Day always hits the Hamptons like a starter pistol, triggering the unofficial mad dash of summer and a collective stampede to the nearest nursery. The goal? Ensuring every last container pot is bursting at the seams, and every raised bed is practically humming with life.
If you’re cultivating a kitchen garden, the Green Thumb in Watermill is the go-to for a stock-up run. The immediate plan focuses on the long game — establishing basil, tomatoes, and lettuce. Toss in some tarragon and chives to set the stage for the season. Honestly, wandering out with shears, snipping pristine greens, and serving them fresh from the soil is unbeatable.
This season, a new contender wants real estate in those terracotta pots and raised beds: watercress.
Traditionally beloved in Britain but routinely overlooked on this side of the pond, this vibrantly peppery green is finally stepping into the spotlight. In fact, this marks the first season the Green Thumb has offered it in starter containers.
Here, we’re featuring wonderful watercress in two forms: first, as the main green in a fresh, localized take on a Niçoise salad, and second, as a hazelnut-watercress pesto the salad is partially dressed in.
It’s important to note a Niçoise is only as good as its components. In this instance, traditional green beans step aside for crisp, local asparagus. From there, the platter comes together beautifully: high-quality, oil-packed canned tuna, tender new potatoes, paper-thin red onion slices, artichoke hearts, hearty olives, and shavings of Parmigiano-Reggiano. A simple white wine vinaigrette works well here, enhanced by a generous dollop of that homemade watercress-hazelnut pesto. A final scatter of crushed hazelnuts delivers an unexpected, texturally brilliant crunch. (And yes, add the classic jammy boiled egg if the spirit moves you.)
Let this vibrant platter be your antidote to the predictable Memorial Day gauntlet of charred hot dogs and heavy burgers. Save it for one of the quieter afternoons of the holiday weekend. Pull up two garden chairs, invite a like-minded friend, and uncork a pale rosé. It’s summer in the Hamptons, after all.
Tips For The Home Cook
- The Ina Trick: Don’t just butter the potatoes afterward. Take a page out of Ina Garten’s playbook and drop a generous dollop of butter straight into the water before boiling, cooking the new potatoes right in that rich, seasoned liquid.
- Source Local: For the absolute best local asparagus on the South Fork, look no further than Marilee’s Farm Stand in Sagaponack. Look for spears that are vibrant green and snap crisply at the touch.
- Tame the Bite: Raw watercress can sometimes lean a bit heavy on the wild, peppery grazing side. If you want to tone down the punch, simply toss the watercress with a handful of tender spring greens or delicate butter lettuce to perfectly balance the texture.
- Save the Pesto: Do yourself a favor and hold back a bit of that vibrant watercress-hazelnut pesto. It pulls double duty as an incredible sandwich spread for tomorrow’s leftovers — especially when slathered onto crusty bread with some fresh mozzarella. Adding a dollop of Greek Yogurt when blitzing also helps with spreadability!
Watercress Pesto Niçoise
Ingredients
For the Watercress & Hazelnut Pesto (Makes approx. 2 cups):
- 1/2 cup hazelnuts, toasted
- 2 cups fresh watercress, roughly chopped
- 1/4 clove garlic, finely chopped
- 1/2 cup extra virgin olive oil
- 1/4 cup Parmigiano-Reggiano, finely grated
- 1 tsp fresh lemon juice
- sea salt and freshly ground black pepper, to taste
For the salad:
- 2 bunches fresh watercress, tough lower stems trimmed
- 1 bunch whole asparagus, woody ends snapped, blanched and chilled
- 1 lb small new potatoes or salad potatoes, steamed and halved
- 2 5-oz cans of high-quality, oil-packed tuna, drained slightly
- 1 14-oz can artichoke hearts, drained and quartered
- 1/2 cup pitted black or green olives (such as Kalamata or Castelvetrano)
- shaved Parmigiano-Reggiano, for finishing
- 2 tbsp crushed toasted hazelnuts, for crunch
- simple white wine vinaigrette (3 parts olive oil, 1 part white wine vinegar, salt and pepper)
Directions
- Make the pesto: Place the toasted hazelnuts into the bowl of a food processor and pulse until finely chopped. Add the chopped watercress, garlic, grated cheese, and lemon juice, then blend until combined. With the motor running, slowly drizzle in the extra virgin olive oil until it reaches a smooth, vibrant consistency. Scrape down the sides, blend once more, then season to taste with salt and pepper. Set aside. (*Adding a small handful of basil in with the watercress can help traditionalize the pesto flavor)
- Prep the vegetables: Bring a pot of salted water to a boil. Cook the new potatoes until tender, about 10–12 minutes, then drain and set aside to cool. In the same pot, blanch the asparagus for 2 minutes until bright green and crisp-tender, then immediately plunge them into ice water to stop the cooking. Drain and cut into two-inch pieces.
- Build the foundation: Arrange a generous layer of the remaining fresh, peppery watercress leaves across a large serving platter.
- Compose the platter: Artfully nestle the halved new potatoes, blanched asparagus, quartered artichoke hearts, and olives across the bed of greens. Flake the high-quality tuna into substantial chunks and arrange them near the center.
- Add the accents: Scatter the thinly sliced red onions across the platter to catch the light and add color.
- Dress and finish: Drizzle the entire salad lightly with the simple white wine vinaigrette to coat the fresh components. Top with a few generous dollops of the homemade watercress and hazelnut pesto.
- Garnish and serve: Finish the dish with a shower of shaved Parmigiano-Reggiano and a final smattering of crushed toasted hazelnuts for an unexpected, texturally brilliant crunch. Serve immediately.
