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Watercress-Cucumber Salad

  • Servings: 4
  • Yield: Serves 4
Watercress-Cucumber Salad


  • Juice and zest of 1/2 orange
  • 2 tablespoons sherry-wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 bunch watercress, trimmed
  • 1/2 English cucumber, peeled, halved lengthwise, seeded, and thinly sliced crosswise


  1. In a small bowl, combine juice, vinegar, and mustard. Slowly whisk in olive oil until combined; season with salt and pepper.

  2. Combine watercress and cucumber in a medium bowl. Toss gently with vinaigrette, as desired. Serve immediately.

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