Watercress and Radish Salad

Preparation info

  • servings


    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 bunches of watercress
  • 1 bunch of red radishes
  • 1 teaspoon salt
  • 1 garlic clove, halved
  • 1 teaspoon dry mustard
  • 1 tablespoon wine vinegar
  • ΒΌ cup olive oil


    1. Rinse the watercress under cold water and shake well to remove excess moisture. Trim the radishes well, wash, and dry.

    2. Place the salt in the bottom of a salad bowl and rub it with the garlic clove around bottom and sides of bowl. Discard garlic. Add mustard and vinegar and stir to blend. Let stand for ten minutes to develop mustard flavor. Add the oil and blend with a fork.

    3. Chop the tops and part of the stems of the watercress and place in the bowl. Slice the radishes and add them. Toss well and serve immediately.