Watercress Salad With Lemon-Parsley Vinaigrette
serves 2-4
Watercress has a delicate, peppery and pungent taste. It shines on its own in this salad, with Dijon mustard and lemon juice highlighting its tart flavors, and parsley complementing its bright herbaciousness.
1 bunch watercress
1 teaspoon fresh lemon juice
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard
1 tablespoons olive oil
2 tablespoons chopped fresh parsley
prep: 15 minutes
total: 40 minutes
whisk
small bowl
large salad bowl
1. Cut off the watercress' long stems, keeping the tender stems attached to the leaves. Rinse and dry the watercress and put it in the refrigerator to crisp it until it's very cold. (If you're in rush, skip the crisping step.)
2. In a small bowl, whisk together the lemon juice, vinegar, mustard, and sprinkling of salt and pepper. Drizzle in the olive oil in a thin stream, constantly whisking until the dressing emulsifies. Add more salt and pepper to taste.
3. When you’re ready to serve the salad, toss the watercress with the vinaigrette and chopped parsley in a large bowl. The leaves should be lightly coated with the dressing.
2. In a small bowl, whisk together the lemon juice, vinegar, mustard, and sprinkling of salt and pepper. Drizzle in the olive oil in a thin stream, constantly whisking until the dressing emulsifies. Add more salt and pepper to taste.
3. When you’re ready to serve the salad, toss the watercress with the vinaigrette and chopped parsley in a large bowl. The leaves should be lightly coated with the dressing.
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