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Categories:Viewed: 57 - Published at: 8 years ago
Ingredients
- 8 ounces watercress (2 qt.)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 clove garlic, peeled and pressed
- Salt and pepper
Method
- Rinse watercress and drain well. Pick tender sprigs from stems and cut into 3- to 4-inch lengths; you should have about 6 cups sprigs. Finely chop enough of the stems to make 2 tablespoons; save remainder for other uses or discard.
- In a large bowl, mix olive oil, lemon juice, garlic, and chopped watercress stems. Add watercress sprigs and mix. Add salt and pepper to taste.
