- 1 bunch fresh watercress, rinsed in cold water, dried thoroughly on a clean towel
- ½ bunch radishes, thinly sliced
- 1 shallot, finely diced
- 2 tablespoons red wine vinegar
- 4 tablespoons olive oil
- Salt and pepper, to taste
Add diced shallot to vinegar and allow to macerate for a few minutes; whisk in oil, salt and pepper, adjusting to taste.
In a large bowl, gently dress watercress and radishes with most of the vinaigrette until lightly coated. Reserve remaining dressing to add as needed.