Preparation info

  • Difficulty


  • Serves


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About


  • 1 cup (100 grams) watercress
  • 2 small carrots, peeled and sliced or grated (purple or yellow carrots make for a fancier plating!)
  • Salt
  • Pepper
  • Dash apple cider vinegar
  • 1 tablespoon extra virgin olive oil



Wash watercress and lightly rip it into smaller, easy-to-serve portions. Take peeled carrots and, using a mandoline if you have one (otherwise, use a grater to grate carrots), slice the carrots lengthwise. Place carrot slices in ice-cold water so they curl.

In a bowl, mix the watercress and carrots and add salt, pepper, apple cider vinegar, and good quality olive oil to taste.