Yield
Makes 4 servings

Notes: George Mavrothalassitis of Chef Mavro restaurant in Honolulu developed this simple salad. It's delicious as a companion to fish, chicken, or steak.

How to Make It

Step 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.

Step 2

In a large bowl, mix olive oil, lemon juice, garlic, and chopped watercress stems. Add watercress sprigs and mix. Add salt and pepper to taste.

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