Watercress and Endive Salad 1 large bunch watercress 1 head Belgian endive 3/4 cup thinly sliced cucumber slices 1 tablespoon lemon juice 2 teaspoons Dijon-style mustard Salt and freshly ground pepper to taste 4 tablespoons oil, preferably walnut.

Watercress, Potato And Scallion Soup Total time: 45 minutes 1 tablespoon extra-virgin olive oil 5 scallions, finely chopped 1 large baking potato, peeled and cut in chunks 1 bunch watercress, coarsely chopped 3/4 cup low-fat milk Salt and freshly ground black pepper 1/4 cup heavy cream, or more, to taste.

Mixed Green Salad 1 bunch watercress 1 head Boston lettuce 2 tablespoons tarragon vinegar 1 tablespoon Dijon-style mustard 6 tablespoons olive oil Salt to taste if desired Freshly ground pepper to taste 2 tablespoons coarsely chopped red onion 1 tablespoon finely chopped parsley.

WATERCRESS SAUCE 1 bunch watercress (reserve 4 to 5 sprigs for garnish) 1 egg yolk 1/8 cup lemon juice Salt and pepper to taste 1 cup olive oil.

Horseradish and Yogurt Potato Salad Total time: 20 minutes 1/4 cup plain yogurt 2 tablespoons grated horseradish 1 tablespoon red wine vinegar 1/2 cup extra-virgin olive oil Coarse salt and freshly ground pepper to taste 6 scallions, green part included, chopped 2 pounds boiling potatoes 1 bunch watercress, leaves only.

For the garnish: 1 bunch watercress 6 thin slices orange.

Spinach and Watercress in Cream 1 pound spinach in bulk or 1 10-ounce cellophane bag 1 bunch watercress 1/3 cup heavy cream 2 tablespoons butter Salt and freshly ground pepper to taste 1/8 teaspoon freshly grated nutmeg.

Butterflied Game Hens Preparation time: 30 minutes Cooking time: 40 minutes 3 Cornish hens, with livers, gizzards and necks 6 cups chicken broth or water 1/2 cup vermouth Salt and freshly ground pepper to taste 2 tablespoons unsalted butter 1 bunch watercress, for garnish.

Watercress, Endive and Orange Salad 1 bunch watercress, washed and drained 2 endives 2 teaspoons Dijon-style mustard 2 tablespoons red-wine vinegar Y cup olive or vegetable or corn oil Salt and freshly ground pepper to taste Y cup chopped red onion 1 medium-size orange, peeled and sectioned 2 tablespoons chopped parsley.

PEA SOUP WITH OYSTERS AND PERNOD Time: 30 minutes 6 cups frozen petit pois (tiny peas) 1 bunch watercress, trimmed to 2 to 3 inches long 4 tablespoons olive oil Salt and freshly ground black pepper to taste 2 tablespoons lemon juice 4 to 6 tablespoons Pernod 16 ounces shucked oysters and liquor.