Seasonal Recipes

Watercress Salad

2 tablespoons olive oil 
1 tablespoon white-wine vinegar 
1 tablespoon Dijon mustard 
Coarse salt and ground pepper 
2 bunches watercress trimmed 
1 cucumber, halved lengthwise and thinly sliced 
  1. In a large bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Add watercress and cucumber; toss to combine. Serve immediately. 

Although watercress stems are edible, the bottom two inches are usually too tough for salad. Trim them off with a sharp knife
.