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.
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