Under 30 Minutes
SourceMartha Stewart Living, March 2013
2 teaspoons Champagne vinegar
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 bunches watercress, thick stems trimmed (8 cups)
Combine vinegar with 1/4 teaspoon each salt and pepper in a large bowl. Slowly whisk in oil. Add watercress and toss with dressing to evenly coat. Serve immediately.