peppercress


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pep·per·cress

 (pĕp′ər-krĕs′)
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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This salad, as shown on page 67, benefits from a variety of greens: at least one sweet (pea shoots and flowers, fava greens), one peppery (watercress or peppercress), and one bitter (dandelion greens or amaranth).
"On the other end of the spectrum, peppercress has the least, with 39 milligrams per 100 grams.
(house-cured bacon, smoked tomato and peppercress) was paired with the Ipswich Daiquiri (Privateer silver reserve rum, lime, celery juice, simple syrup and celery bitters).
hickmanii, Acmispon brachycarpus (deervetch), Castillejo densiflora (owl's-clover), Deinandra corymbosa (coastal tarplant), Lasthenia gracilis (common goldfields), Lepidium nitidum (peppercress), Minuartia californica (California sandwort) and Trichostema lanceolatum (vinegar plant).
Grassland was composed of cheatgrass (Bromus tectorum), Russian thistle (Salsola iberica) and peppercress (Lepidium perfoilatum).
From Peppercress Salad with Yellow Pepper Vinaigrette to Quinoa-Crusted Chicken, these are unique creations not to be seen in competing titles, and worthy of the serious cook's survey.
robusta hartwegii, owl's-clover Castilleja densiflora, tarplant Deinandra corymbosa, common goldfields Lasthenia gracilis, peppercress Lepidium nitidum, California sandwort Minuartia californica and Gray's clover Trifolium grayi.
(Serves 4) For the pear chip: 2 cups simple syrup Juice of 1 lemon 1 Forelle pear thinly sliced lengthwise For the caramelized pears: 3/4 ounce butter 2 Bosc pears, peeled and finely chopped 2 tablespoons granulated sugar For the blood orange reduction: 2 cups blood orange juice For the salsify: 2 Yukon Gold potatoes, peeled and coarsely chopped 2 ounces butter 3 salsify roofs, peeled and coarsely chopped 3/4 cup heavy cream 1 sprig thyme 4 white peppercorns Salt and freshly ground while pepper to taste To serve: 3 tablespoons grapeseed oil 8 U-10 dry-pack scallops Salt and freshly ground white pepper to taste For the garnish: Micro peppercress
Garnish with pear chip and micro peppercress and serve.
Burgundy, France 2000 Asparagus and Lobster Salad with Herb Emulsion (Serves 4) Bryan Ingredients For the lobster: 2 1 1/4-pound lobsters, boiled and shelled 2 tablespoons extra virgin olive oil 2 tablespoons sherry vinegar 1 small shallot, peeled and minced 1/2 bunch chives, minced Salt and pepper to taste For the herb emulsion: 2 cups assorted stemmed herbs: basil, tarragon, parsley, chervil, and mint 1 egg yolk Juice of 1 lemon 2 tablespoons water 1 cup grapseed oil Salt and pepper to taste For the garnish: 1 cup peppercress 1/2 cup English peas, blanched Basil oil 12 medium asparagus, trimmed, blanched, sliced in half length-wise