Food & Cooking Recipes Salad Recipes Watercress and Green Bean Salad 2.7 (7) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: LIsa Hubbard Prep Time: 15 mins Total Time: 30 mins Servings: 4 This bright green salad makes a perfect side for our Lamb Chops with Artichoke Hearts. Ingredients 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) Directions 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. 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. 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. Rate it Print