Salade de Cresson (Watercress salad)

By Pierre Franey

Published May 17, 1983

Total Time
10 minutes
Rating
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Ingredients

Yield:4 servings

  • 2 bunches watercress

  • 2 tablespoons tarragon vinegar

  • 1 teaspoon finely minced garlic

  • 1 tablespoon imported mustard such as Dijon or Dusseldorf

  • 6 tablespoons olive oil

  • Salt to taste if desired

  • Freshly ground pepper to taste

  • 1 tablespoon finely chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1 gram carbs; 190 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 1 gram fiber; 194 milligrams sodium; 1 gram protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Trim any tough stems from watercress. Rinse in cold water and drain or spin dry. Put in salad bowl.

  2. Step 2

    In another small bowl combine vinegar, garlic and mustard. Using wire whisk, beat in oil. Add salt, pepper and parsley. Pour dressing onto salad and toss.

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Comments

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Meredith

Excellent. Wouldn't change a thing about this vinaigrette. Big hit.

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