Salade au Cresson

Watercress Salad

Preparation info

  • Serves


    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 clove garlic
  • ½ teaspoon salt
  • Freshly ground pepper


  1. Mash garlic in salad bowl with the spoon. Add salt, pepper, and mustard. Mash to a pulp. Add vinegar, oil, chervil, and sugar. Mix well. Taste and adjust.
  2. Wash the watercress the day before, break off the tough stems and wrap the watercress in paper towels to dry. Refrigerate until ready to use. It will take a lot of watercress to serve 6. Since the size of a