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Corn and Watercress Salad

Corn and Watercress Salad

If you're transporting the salad, whisk together the vinegar, oil, salt, and pepper in a separate container; toss with the salad just before serving.

Everyday Food, June 2004 http://www.marthastewart.com/335611/corn-and-watercress-salad
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  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Serves 8

Ingredients

    • 3 ears corn
    • 1 English cucumber
    • 1 small red onion
    • 1 cup grape tomatoes, halved
    • 1 bunch watercress
    • 3 tablespoons red-wine vinegar
    • 2 tablespoons olive oil
    • Coarse salt and ground pepper

Directions

  1. Cook corn in a pot of boiling salted water until crisp-tender, 8 to 12 minutes. Run under cold water to cool completely. Slice off kernels with a sharp knife.
  2. Peel strips from cucumber, quarter lengthwise, and thinly slice crosswise. Combine in a large bowl with tomatoes, watercress, trimmed and torn into bite-size pieces, and cooked corn kernels.
  3. Just before serving, drizzle with vinegar and olive oil, season with coarse salt and ground pepper, and toss.

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