Watercress Salad with Shallot Vinaigrette

Photography By Jennifer Olson | January 01, 2014


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.

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  • 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
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