Food & Cooking Recipes Salad Recipes Watercress and Cucumber Salad 2.8 (54) 2 Reviews 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 August 25, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 4 This refreshing Watercress and Cucumber Salad with a simple dressing is ready in 10 minutes. It makes for a delicious side dish. Ingredients 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 ½ English cucumber, halved lengthwise and thinly sliced Directions 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. Rate it Print