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Salad
2 servings
15 minutes
0 minutes
Melissa's Corporate Chefs
This refreshing and crisp salad pairs well with lighter fare and grilled dishes.
1 1/2 tablespoon white wine vinegar
1/4 cup olive oil
3 bunches watercress, coarse stems discarded, rinsed well and spun dry
2 whole organic bell peppers (use red) cut into Julienne strips
1/2 pound daikon radish, peeled and cut into Julienne strips
In a large bowl whisk together the vinegar and salt and pepper to taste.
Add the oil in a stream, whisking the dressing until it is emulsified.
Add the watercress, the bell peppers, and the daikon. Toss the salad well and serve.
If you plan to serve this salad over a few days, or make ahead, refrigerate and store the watercress, peppers, and daikon separately from the dressing.
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