Equipment
* optional
Ingredients
Dijon Vinaigrette
- 15 ml white wine vinegar
- 10 g shallot, finely minced
- 10 g dijon mustard
- 2 g kosher salt
- 1 g black pepper, freshly ground
- 45 ml extra virgin olive oil
Salad Base
- 150 g watercress, washed, tough stems removed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 108 kcal
- Protein
- 1 g
- Carbohydrates
- 1 g
- Fat
- 11 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 238 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 139 mg
- Calcium
- 49 mg
- Iron
- 0.2 mg
- Magnesium
- 10 mg
- Phosphorus
- 27 mg
- Zinc
- 0.1 mg
- Vitamin A
- 60 mcg
- Vitamin C
- 16 mg
- Vitamin E
- 2.0 mg
- Vitamin K
- 101 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.05 mg
- Niacin
- 0.1 mg
- Folate
- 4 mcg
- Water
- 43 g
Sources: USDA FoodData Central
Method
Submerge the watercress in cold water to remove any grit, then dry thoroughly using a salad spinner or clean kitchen towels. Residual moisture will repel the dressing.
In a mixing bowl, combine the white wine vinegar, minced shallot, Dijon mustard, kosher salt, and black pepper. Whisk briefly to combine.
While whisking continuously, slowly stream the extra virgin olive oil into the vinegar mixture until fully incorporated and the liquid appears opaque and thickened.
Place the dried watercress into a large mixing bowl. Drizzle half of the vinaigrette over the leaves and gently toss with your hands or tongs to coat evenly. Add more dressing only if needed.
Plate the salad immediately while the greens are still cold (around 4°C/40°F) to ensure maximum crispness. Serve at once.
Chef's Notes
- Thoroughly drying the watercress is critical; residual water will repel the vinaigrette and dilute the flavor of the dish.
- Soaking the minced shallots in the vinegar for 5 to 10 minutes before adding the oil helps to mellow their harsh raw bite, acting as a quick pickle.
- For a more refined texture, pick only the leaves and tender upper stems, discarding the thicker, fibrous lower stems of the watercress.
- Always dress delicate greens with your hands rather than heavy utensils to avoid bruising the leaves.
Storage
Refrigerator: 1 week — Duration applies to the undressed vinaigrette only. Dressed greens will wilt within hours.
Troubleshooting
Vinaigrette breaks or separates into distinct oil and vinegar layers
Cause: Oil was added too rapidly, or ingredients were too cold to emulsify properly
Fix: Whisk a teaspoon of warm water or an extra pinch of mustard in a clean bowl, then slowly whisk the broken dressing into it to re-emulsify
Prevention: Stream oil in very slowly while whisking vigorously, ensuring the mustard is at room temperature
Salad is soggy and lacks crunch
Cause: Greens were wet before dressing, or dressed too far in advance
Fix: Cannot be fixed once dressed
Prevention: Spin greens completely dry and toss with dressing only seconds before serving
Cultural Context
Watercress is one of the oldest known consumed leaf vegetables, historically gathered from cold, flowing streams. In classic French bistro culture, a simple peppery green salad with a sharp mustard vinaigrette is often served after a rich main course to cleanse the palate and aid digestion.
