Recipes Watercress and Green Tomatoes in Browned Butter Be the first to rate & review! This super simple five-ingredient salad combines the freshness of watercress and green tomatoes with the savory, comforting taste of browned butter. Slideshow: More Terrific Salads By Sarah Bolla Sarah Bolla Sarah Bolla (Powers) is a trained chef, food stylist, and photographer based in San Diego. She's spent over a decade developing mouthwatering recipes and shooting striking images that have graced Food & Wine and her popular food blog Lemon Fire Brigade. Food & Wine's Editorial Guidelines Updated on May 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Sarah Bolla Total Time: 10 mins Yield: 4 Ingredients 1 bunch watercress 3 large ripe green tomatoes, sliced 1/2-inch thick 6 tablespoons unsalted butter Sea salt Freshly cracked black pepper Directions Add the watercress to a serving platter, as if it were a bouquet of flowers, with the stems on one end, and leaves on the other. Slice tomatoes 1/2-inch thick and scatter them in and around the leaves, set aside. Place the butter in a small heavy bottomed saucepan over medium heat, stirring occasionally. When the foam subsides, and the color turns to a golden brown, about 4 minutes, turn off the heat. While it's still hot, scrape out all of the melted butter and browned bits from the pan with a spatula. Pour butter onto the leaves of watercress and sliced tomatoes. Season tomatoes well with flaky sea salt and black pepper and serve immediately. Rate it Print