Watercress and Green Bean Salad

Name: Watercress and Green Bean Salad
Yield: serves 4
Ingredients: 1/2 teaspoon coarse salt, plus more for seasoning; 8 ounces green beans, trimmed and cut into 1-inch pieces; 2 tablespoons finely chopped shallot; 2 tablespoons fresh lemon juice; Freshly ground pepper; 2 tablespoons extra-virgin olive oil; 1 Kirby cucumber, peeled, halved lengthwise, and thinly sliced; 1 bunch watercress, thick stems discarded; 1/4 cup packed mint leaves, large leaves torn in half

January 26, 2012

To keep watercress fresh, wrap it in damp paper towels and place it in a resealable plastic bag. Stored this way, it can be refrigerated for up to 4 days. Just before making the salad, “crisp” the watercress by soaking it in a bowl of ice water for a few minutes, then gently pat dry.

Recipe notes

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