Lemony Watercress Salad
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.
Search All of Sunset's Recipes
The Latest
Trader Joe’s April New Product Lineup Was Made for People with a Sweet Tooth
