Watercress, Water Chestnut, and Red Pepper Salad

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This salad is as lovely before main-course soups and pastas as it is served as a side dish alongside White Bean and Tuna Salad or Elbows and Chick-Peas à la Chinese Noodles.


For the Dressing

  • ¼ cup olive or vegetable oil
  • 2 tablespoons balsamic or sherry wine vinegar


  1. Whisk all the ingredients for the salad dressing together in a serving bowl. Season to taste with salt and pepper.
  2. Holding the watercress bunches by the stem ends, rinse the leaves under cold running water. Shake them and pat dry with towels. With a sharp knife slice off as much of the stems as you can in one fell swoop; add the watercress leaves to the bowl.