Cucumber Watercress Salad

Watercress closeup

Tonight I wanted something fresh, green, leafy and totally able to stand up to the bold flavors in my main dish: Country Captain (recipe to follow!).  And, I have to admit: I love watercress.  It’s peppery, packed with flavor, and wholly satisfying.  I find it doesn’t need much to improve it, so my recipe for this salad is simply.  So simple, in fact, that immediately after The Kid polished off his first bowl, he was in the kitchen filling a bowl with more watercress and asking, “Hey, what do I need to do to this?!”  Make sure you’ve got a generous serving bowl ready!

Cucumber Watercress Salad

  • 1 hothouse cucumber, cut into thick matchsticks
  • 4 C watercress, washed and trimmed
  • juice of one lemon
  • 6-8 T extra virgin olive oil
  • Sea salt and fresh ground black pepper
Combine watercress and cucumber sticks in a large serving bowl.  Squeeze the lemon juice over the salad, then drizzle with the olive oil.  Season with salt and pepper, and toss well.
Serves 4, if you’re lucky.
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