Salade au Cresson

Watercress Salad

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • Watercress for six


  1. Break heavy, tough stems from watercress and discard. Wash, dry, and wrap in a terry towel. Refrigerate overnight.
  2. Mash garlic in salad bowl. Add salt, sugar, and pepper and continue to mash. Add mustard, oil, and vinegar. Blend.
  3. Put a lettuce leaf on each salad plate (will help to extend the watercress). Toss watercress in the dressing and spoon on