Instructions: Wash the watercress, shake to remove excess water and twist off the coarse stems. Place in a plastic bag in the refrigerator for 1 hour to crisp. Mash the garlic with the salt. Combine with the lemon juice, oregano, and pepper in a salad bowl. Whisk in the walnut oil little by little to obtain an emulsified dressing. Correct the seasoning, adding additional lemon juice if necessary. Gently toss the watercress with the dressing. Serve on chilled salad plates with lemon wedges for garnish.

GEVREY CHAMBERTIN DOMAINE POULET

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.