Indian Cress Salad

Preparation info
  • Serves


    • Difficulty


Appears in
I Hear America Cooking

By Betty Fussell

Published 1986

  • About

Wild and cultivated cress salads were eaten in England wherever the wild cress grew, which was almost everywhere. But because the English were fond of hard-cooked egg yolks in their dressings, and of hard-cooked eggs in their salads, there evolved a classic English combination of egg and watercress. In the colonies, wild cress was also abundant, but so was Indian cress, the bright orange-yellow blossom and the round tender leaf of the nasturtium. The New American cookery’s discovery of flow