- SERVINGS: 6
- 2 teaspoons Champagne vinegar
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 bunches watercress, thick stems trimmed (8 cups)
- Combine vinegar with 1/4 teaspoon each salt and pepper in a large bowl. Slowly whisk in oil. Add watercress and toss with dressing to evenly coat. Serve immediately.
Source: Martha Stewart
Rhonda in MO
Posted by: Rhonda <email@example.com>
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