Watercress is a pungent and peppery green that pairs well with citrus. This simple salad uses watercress with a base mixture of different herbs: cilantro, chervil, and basil. The lemon vinaigrette is light and simple which lets the flavor of the watercress and herbs shine through.

Watercress and Herb Salad with Lemon Vinaigrette
  1. Salad
  2. 1 bunch watercress, cleaned and patted dry
  3. 1 bunch cilantro, cleaned and dried
  4. 1/2 bunch fresh chervil, cleaned and dried
  5. 1/4 cup basil leaves
  6. 1 whole lemon rind, yellow part grated
  7. Lemon Vinaigrette
  8. 1/2 cup olive oil (or lighter flavored oil if desired)
  9. 1/4 cup fresh squeezed lemon juice, strained
  10. 1 teaspoon Dijon mustard
  11. 1/2 teaspoon Kosher salt
  12. Freshly ground black pepper to taste
  1. For the Salad:
  2. Rough chop the watercress - the object is to leave the greens in large pieces - do not over chop. If the leaves are small, simply pick them from the stems. Place in a large mixing bowl. Rough chop all the herbs and place them with the watercress. Add in the grated lemon rind.
  3. Drizzle with a little of the lemon vinaigrette, then toss lightly to coat the greens.
  4. Serve.
  5. For the Vinaigrette:
  6. Whisk the lemon juice, Dijon mustard, Kosher salt, and pepper together, and then stream in the oil while constantly whisking to emulsify the dressing.
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Renee brings garden cultivation and cooking together, sharing information on gardening through garden blog updates, and following the process from growing the seed or start up plant - to plating the dish with the harvests. If you have a garden question, send Renee a note via the contact page.