ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Watercress Vinaigrette

Yield Makes 3/4 cup

Ingredients

  • 1 bunch fresh watercress
  • 1/4 cup apple cider vinegar
  • 2 teaspoons minced shallots
  • 1 tablespoon minced garlic
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup canola oil

How to Make It

  1. Process first 7 ingredients in a food processor or blender until blended. With processor running, add oil in a slow, steady stream, and process until blended.

  2. Pour 2004 Château Turcaud Entre-Deux-Mers. This quite dry Sauvignon Blanc blend is refreshing and light, but will stand up to the crispness of the crab cakes.