New This Month

Watercress Vinaigrette

Use this recipe to dress our Pan Bagnat.

  • Yield: Makes 1 cup

Source: Martha Stewart Living, August/September 1993


  • 1 garlic clove
  • 1 cup watercress leaves and some stems, loosely packed
  • 2 thin slices fresh fennel
  • Juice of 3 lemons
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup extra-virgin olive oil


  1. Combine garlic, watercress, fennel, lemon juice, salt, and pepper in the jar of a blender, and blend until smooth. With the motor, running, slowly add oil. Mix until oil is completely incorporated. Store in an airtight container for up to 3 days. Shake well before using.

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