Prep 5 mins
Cook 0 mins
Lucinda Scala Quinn receipe
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- 1 pinch salt and pepper
- 24 ounces watercress
- 1⁄2 English cucumber (halved and sliced)
- Combine dressing and pour over watercress and cucumber.
- Serve immediately.
A new favorite salad for us. I am not very familiar with watercress and have been wanting to try it. Perfect timing to stumble upon this recipe as watercress and euro cukes were on sale at the local grocer. Thank you Lucinda!!!!!!!!!!!! We had this with his wonderful discovery of steelhead trout with a delightful mango pear salsa on top.