Salad, Spring, Traditional
May 13, 2017
2 tablespoons DIjon mustard
1 tablespoon Red wine vinegar
1 clove garlic, finely chopped
Salt and pepper to taste
1 cup olive oil
2 bunches of watercress, cleaned and large stems removed
Whisk the mustard, vinegar and garlic in a medium bowl. Season with salt and pepper.
Gradually stream in the olive oil, whisking constantly until dressing is emulsified and thick.
Add the watercress to the dressing and gently toss to evenly coat the watercress.
Season with additional salt and pepper to taste.