Double-Cress Salad

Ingredients

• 1 clove garlic pressed peeled
• 1 tablespoon juice of lemon 
• 2 tablespoons olive oil extra-virgin
• 4 servings salt and pepper 
• 2 qt watercress 

Equipment

• bowl

Directions

1. Rinse watercress and drain well. Pick tender sprigs from stems and cut into 3- to 4-inch lengths; you should have about 6 cups sprigs. Finely chop enough of the stems to make 2 tablespoons; save remainder for other uses or discard.
2. In a large bowl, mix olive oil, lemon juice, garlic, and chopped watercress stems.
3. Add watercress sprigs and mix.
4. Add salt and pepper to taste.