No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Watercress and Green Bean Salad

To keep watercress fresh, wrap it in damp paper towels and place it in a resealable plastic bag. Stored this way, it can be refrigerated for up to four days. Just before making the salad, "crisp" the watercress by soaking it in a bowl of ice water for a few minutes, then gently pat dry.

  • prep: 15 mins
    total time: 30 mins
  • servings: 4

advertisement

advertisement

Ingredients

  • 1/2 teaspoon coarse salt, plus more for seasoning
  • 8 ounces green beans, trimmed and cut into 1-inch pieces
  • 2 tablespoons finely chopped shallot
  • 2 tablespoons fresh lemon juice
  • Freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 Kirby cucumber, peeled, halved lengthwise, and thinly sliced
  • 1 bunch watercress, thick stems discarded
  • 1/4 cup packed mint leaves (large leaves torn in half)

Directions

  1. Step 1

    Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain, and set aside.

  2. Step 2

    Whisk together shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified.

  3. Step 3

    Add cucumber and reserved green beans to bowl; toss to coat. Add watercress and mint; gently toss. Season with salt and pepper.

Source
Martha Stewart Living, April Spring 2004

advertisement

advertisement

Reviews (1)

  • 20 Jul, 2008

    GREAT FOR US SOMERSIZERS: EXCEPT I MIGHT CUT BACK ON THE LEMON JUICE, THAT IS SOMETHING I HAVE TO ACQUIRE A TASTE FOR, SO I START OUT WITH A SMALL AMOUNT AND WORK UP FROM THERE. THANKS MARTHA