This cross between a salad and a chutney is a quick way to bring color and bright refreshing flavors and textures to a meal.
Watercress is now fairly widely available. Just make sure you wash it thoroughly in a sink full of water (in the same way that spinach needs a good rinsing), so any sand and soil get washed away, then trim off any roots or coarse stems. Watercress has a slightly tart taste, very agreeable. You can substitute arugula (as we often do) or peppercress, if you prefer.
Toss the watercress and shallots together in a small shallow bowl. Just before serving, drizzle on the lime juice and toss, then add salt to taste and toss.
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