Salade de Cresson (Watercress salad)

By Pierre Franey

Total Time
10 minutes
Rating
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings
  • 2bunches watercress
  • 2tablespoons tarragon vinegar
  • 1teaspoon finely minced garlic
  • 1tablespoon imported mustard such as Dijon or Dusseldorf
  • 6tablespoons olive oil
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • 1tablespoon finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

190 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 194 milligrams sodium

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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