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Epicurious

Watercress and Cucumber Salad

Recipe information

  • Yield

    serves 4

Ingredients

2 tablespoons olive oil
1 tablespoon white-wine vinegar
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
2 bunches watercress (12 ounces each), tough stems trimmed
1/2 English cucumber, halved lengthwise and thinly sliced into half-moons

Preparation

  1. In a large bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Add watercress and cucumber, and toss to combine. Serve immediately.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsSaladWatercressLeafy GreensVegetableCucumberStarterLunchDinnerGluten FreeNut FreeDairy FreeVeganVegetarian5 Ingredients or FewerEasyQuickNo-CookCookbooks
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