Makes about 1 1/2 cups

  • 1 bunch of watercress
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. white wine vinegar
  • 3/4 cup flavorless vegetable oil
  • Kosher salt and freshly ground black pepper


    Cut the lower stems off the watercress. Rinse and dry the leafy tops and remove and discard any thicker stems. Put in the bowl of a food processor or in a blender and pulse until finely chopped, scraping down the sides as needed. Add the mustard and vinegar and pulse to combine. With the motor running, drizzle in the oil, processing until the dressing is smooth. Season to taste with salt and pepper. Leftover dressing can be used as a dip for crudités. It will keep for several days in the refrigerator.

    Excerpted from Saladish by Ilene Rosen (Artisan Books). Copyright © 2018.

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