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Epicurious

Watercress and Green Bean Salad

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 information

  • 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

Preparation

  1. Step 1

    Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch the green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to the ice-water bath to stop the cooking. Drain, and set aside.

    Step 2

    Whisk together the shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified.

    Step 3

    Add the cucumber and reserved green beans to the bowl; toss to coat. Add the watercress and mint; gently toss. Season with salt and pepper.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSaladGreen BeanBean and LegumeVegetableShallotLemonCitrusFruitCucumberWatercressLeafy GreensMintHerbs & SpicesStarterDinnerLunchVeganVegetarianKetoDairy FreeGluten FreeNut FreeEasyQuickPoachCookbooks
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