Serves 4 to 6
2 bunches watercress, trimmed, washed, stems torn into 2 inch pieces
1 tablespoon Dijon Style mustard
2 tablespoons lemon juice
2 tablespoons freshly grated parmesan cheese
5 tablespoons extra virgin olive oil
Salt and fresh ground black pepper
Place the prepared watercress in a large bowl and refrigerate until cold.
Combine the mustard and lemon juice in a small dish and beat with a fork until smooth. Beat in the cheese. Slowly beat in the oil until the dressing is emulsified, season with salt and pepper. Toss the watercress with dressing and serve.
© Recipe Property of Peter Berley