What is it?
If you’re from the southeastern part of the United States, you may already be familiar with upland cress; it’s known there as creasy greens. This cousin of watercress has been foraged in the region for decades (it’s popular in Great Britain, too). For the rest of us, upland cress is a relative newcomer to the produce aisle. Its flavor is peppery and pungent, like watercress but stronger.
Upland cress is great in sandwiches and salads, and it also makes a nice garnish for soups and cooked meats, fish, or poultry.
Don’t have it?
How to store:
If you buy hydroponically grown upland cress with its roots still attached, store it at room temperature with the root ball submerged in water; it’ll last for about a week. Otherwise, store cut upland cress in your fridge’s crisper drawer, wrapped loosely in a damp paper towel and sealed in a zip-top bag. It should also keep for about a week.
This salad packs bright flavor with minimal fuss. If you don’t want to grill outside, cook the steak and asparagus on a stovetop grill pan instead.