6 servings
8 oz. watercress
3 T. olive oil or vegetable oil
1 T. white wine vinegar
1/4 tsp. salt
Freshly-ground pepper
12 radishes, sliced
Remove tough stems from watercress; break sprigs into bite-size pieces. Arrange watercress on plates. Mix oil, vinegar, salt and pepper. Pour over radishes; toss. Spoon radish mixture over watercress.
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