Watercress, Celery, and Red Onion Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
4 small celery ribs, sliced thin diagonally |
three 1/4-inch slices red onion |
1 bunch watercress, coarse stems discarded and sprigs washed well and spun dry (about 2 cups) |
1 tablespoon white-wine vinegar |
1 teaspoon dijon mustard |
3 tablespoons extra-virgin olive oil |
8 kalamata olives, pitted and chopped (about 1/4 cup) |
1 tablespoon drained capers, chopped |
Directions:
1. In a bowl soak celery and onion in ice and cold water 15 minutes and drain. Pat celery and onion dry and in a salad bowl toss with watercress.
2. In a small bowl whisk together vinegar and mustard and add oil in a slow stream, whisking until emulsified. Stir in olives and capers and season with salt and pepper.
3. Pour vinaigrette over salad and toss well.
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