Watercress and Green Bean Salad

Watercress Salad with Carrots and Jicama
Photo: LIsa Hubbard
Prep Time:
15 mins
Total Time:
30 mins

This bright green salad makes a perfect side for our Lamb Chops with Artichoke Hearts.


  • ½ 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

  • ¼ cup packed mint leaves (large leaves torn in half)


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

Cook's Notes

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.

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