Watercress and Herb Salad with Lemon Vinaigrette

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
Author: Renee Shelton
Ingredients
  • Salad
  • 1 bunch watercress cleaned and patted dry
  • 1 bunch cilantro cleaned and dried
  • 1/2 bunch fresh chervil cleaned and dried
  • 1/4 cup basil leaves
  • 1 whole lemon rind yellow part grated
  • Lemon Vinaigrette
  • 1/2 cup olive oil or lighter flavored oil if desired
  • 1/4 cup fresh squeezed lemon juice strained
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Kosher salt
  • Freshly ground black pepper to taste
Instructions
  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.