Yields 8 Servings Total Time 15 mins
AuthorElaine Johnson

A generous squeeze of Meyer lemon—more fragrant and less acidic than standard grocery store lemon—gives this simple salad a fresh boost.

How to Make It

1

In a medium bowl, whisk together olive oil and lemon juice and season generously with salt and pepper to taste. In a large bowl, gently toss watercress with about half of dressing, then add as much more dressing as you like.

Make ahead: Up to 1 day, the stemmed watercress and the dressing, chilled separately.

Ingredients

 3 tbsp extra-virgin olive oil
 1 ½ tbsp freshly squeezed Meyer lemon juice
 Kosher salt
 Freshly ground pepper
 2 qts loosely packed watercress sprigs (snap off tough stems)

Directions

1

In a medium bowl, whisk together olive oil and lemon juice and season generously with salt and pepper to taste. In a large bowl, gently toss watercress with about half of dressing, then add as much more dressing as you like.

Make ahead: Up to 1 day, the stemmed watercress and the dressing, chilled separately.

Lemony Watercress Salad