Squid with watercress salsa verde
Salsa
Squid deserves a spotlight and this recipe from Chester Gerl at Hundred Acres does it. While many seafood choices come with warnings of mercury or overfishing, squid populations remain both clean and robust. Plus it’s one of the most affordable proteins around and cooks in about a minute flat. Have your garlic prepped before you put the squid in the pan -- it can go from tender to rubbery in a flash. <br />Watercress, as the name implies, likes its feet wet. Some Catskills farmers forage for the weed along the banks of pristine mountain streams, bringing the peppery plant to market by the bunch. Here watercress is whirred into a quick salsa verde you’ll want to eat by the spoon. To make this dish an appetizer instead of an entrée, omit the potatoes.
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