Haricots verts is French for green beans and refers to a short, slim, tender kind of green bean. If you can't find them, substitute regular green beans, and cook them just a little longer. You can steam the beans up to three days ahead.
3 pounds haricots verts, trimmed
4 cups trimmed watercress (about 4 ounces)
1 cup sliced radishes
2 tablespoons extravirgin olive oil
1 tablespoon white wine vinegar
1 tablespoon water
1 tablespoon Dijon mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Steam beans, covered, 6 minutes or until crisp-tender. Rinse beans with cold water; drain. Chill.
Combine beans, watercress, and radishes in a large bowl; toss gently. Combine oil and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle vinegar mixture over watercress mixture; toss gently. Serve immediately.