Watercress and Cucumber Salad Recipe

INGREDIENTS

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

DIRECTIONS

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.

COOK'S NOTES

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

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