Double-Cress Salad

1. 1

   Rinse watercress and drain well. Pick tender sprigs from stems and cut into 3- to 4-inch lengths; you should have about 6 cups sprigs. Finely chop enough of the stems to make 2 tablespoons; save remainder for other uses or discard.

2. 2

   In a large bowl, mix olive oil, lemon juice, garlic, and chopped watercress stems. Add watercress sprigs and mix. Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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