Category: Greens, Spring | Yield: 4 | Difficulty: Easy
2 tablespoons freshly squeezed
lemon juice
1 teaspoon finely chopped
shallot
1/2 teaspoon honey
Sea salt or kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
2 bunches watercress, washed and
dried, tough stems removed
1. In a salad bowl, whisk
together the lemon juice,
shallot, honey, salt
and pepper.
2. Just before serving, add
the watercress and toss to
coat.
© Peter Berley "Ultimate Roast
Chicken Dinner"