Saint-Emilion watercress salad and mousse

Saint-Emilion watercress salad and mousse

Watercress was grown in the numerous streams running through the Saint-Emilion Jurisdiction.

Watercress is well known on the tables of Saint-Emilion. In the past, it was routinely eaten all winter and until March. Watercress was grown in the numerous streams running through the Saint-Emilion Jurisdiction.

At Christmas time, each family of Saint-Emilion prepared a watercress salad, to accompany a roast beef, a guinea fowl or a fat goose. Lightly seasoned, the watercress was served to bring acidity in a very rich meal. In cooking, as with wine, everything is a matter of balance!

If you want to prepare a watercress salad, as in Saint-Emilion.

For 6 persons


• 2 bunches of fresh watercress

• Peanut oil (or as neutral as possible)

• Red wine vinegar (in the past it was made at home, you can find some in shops)

More recently, the salad has been enhanced, you just need to add:

• Walnut kernels

• 1 Granny Smith apple cut into thin strips


1. Wash the watercress thoroughly

2. Add the kernels and the granny apple.

3. Season the watercress with very little oil and wine vinegar.

During the festive season, you can also prepare a watercress mousse, very classic in its making but very much appreciated. Sometimes mixed with sorrel, it goes pleasantly with shellfish or fish:


• 3 bunches of watercress

• 400 g fresh sorrel (or a small can)

• 1/2 lemon juice

• 1 tablespoon of crème fraîche

• Fleur de sel and freshly ground pepper


1. Stream the sorrel and watercress. Rinse thoroughly.

2. Evaporate the vegetable water found in the leaves by passing the watercress and sorrel in a saucepan for a few minutes. Sweat (cook very gently), stirring with a wooden spatula until evaporated. Possibly, you can pass a small film of oil so not to stick (put a drop and spread with a kitchen towel)

3. Drain and add the lemon juice with the spoon of crème, salt, pepper, mix.

This watercress and sorrel mix is also very successful when accompanying a roasted poultry juice déglaçage/deglazing. Serve with a few small golden croutons and a glass of wine from the Saint-Emilion appellations!