Ingredients Jump to Instructions ↓

  1. 3 tablespoons lemon juice

  2. 1 tablespoon rice wine vinegar

  3. 1 tablespoon Dijon mustard

  4. Salt and freshly ground black pepper

  5. 1/4 cup drained capers

  6. 1/2 medium red onion, thinly sliced

  7. 1/2 cup extra-virgin olive oil

  8. 8 cups watercress (preferably the kind that's already trimmed, rinsed, bagged)

  9. 6 ounces smoked salmon, torn or cut into bite-size pieces

Instructions Jump to Ingredients ↑

  1. Mix lemon juice, vinegar, mustard and a big pinch of salt and pepper to taste in a 1-quart Pyrex measuring cup. Add capers and onion; toss to coat. Slowly add oil, pushing onion aside and beating with a small whisk or fork to form a thick dressing.

  2. Mix watercress and half the salmon in a large bowl. When ready to serve, pour dressing over watercress and salmon; toss to coat. Arrange on salad plates, garnishing each with remaining smoked salmon.


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