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Watercress and Cucumber Salad


This refreshing salad with watercress and a simple dressing is ready in 10 minutes.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2008


  • 2 tablespoons olive oil
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon Dijon mustard
  • Coarse salt and ground pepper
  • 2 bunches watercress (12 ounces each), trimmed
  • 1/2 English cucumber, halved lengthwise and thinly sliced


  1. In a large bowl, whisk together oil, vinegar, and mustard; season with salt and pepper. Add watercress and cucumber; toss to combine. Serve immediately.

Cook's Notes

Although watercress stems are edible, the bottom two inches are usually too tough for salad. Trim them off with a sharp knife, and discard.

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