Equipment
* optional
Ingredients
Dijon Vinaigrette
- 15 ml white wine vinegar
- 10 g shallot, finely minced
- 10 g dijon mustard
- 2 g kosher salt
- 1 g black pepper, freshly ground
- 45 ml extra virgin olive oil
Salad Base
- 150 g watercress, washed, tough stems removed
Nutrition (per serving)
Method
Submerge the watercress in cold water to remove any grit, then dry thoroughly using a salad spinner or clean kitchen towels. Residual moisture will repel the dressing.
In a mixing bowl, combine the white wine vinegar, minced shallot, Dijon mustard, kosher salt, and black pepper. Whisk briefly to combine.
While whisking continuously, slowly stream the extra virgin olive oil into the vinegar mixture until fully incorporated and the liquid appears opaque and thickened.
Place the dried watercress into a large mixing bowl. Drizzle half of the vinaigrette over the leaves and gently toss with your hands or tongs to coat evenly. Add more dressing only if needed.
Plate the salad immediately while the greens are still cold (around 4°C/40°F) to ensure maximum crispness. Serve at once.
Chef's Notes
- Thoroughly drying the watercress is critical; residual water will repel the vinaigrette and dilute the flavor of the dish.
- Soaking the minced shallots in the vinegar for 5 to 10 minutes before adding the oil helps to mellow their harsh raw bite, acting as a quick pickle.
- For a more refined texture, pick only the leaves and tender upper stems, discarding the thicker, fibrous lower stems of the watercress.
- Always dress delicate greens with your hands rather than heavy utensils to avoid bruising the leaves.
Storage
Refrigerator: 1 week — Duration applies to the undressed vinaigrette only. Dressed greens will wilt within hours.
