PREP TIME: About 10 minutes

This simple salad is delicious as a companion to fish, chicken or steak.

Serves 4

8    ounces watercress
2    tablespoons extra-virgin olive oil
1    tablespoon lemon juice
1    clove garlic, peeled and pressed
      salt and pepper

1.   Rinse watercress and drain well.  Pick tender sprigs from stems and cut into 3 to 4 inch lengths; you should have about 6 cups sprigs.  Finely chop enough of the stems to make 2 tablespoons; save remainder for other uses or discard.

2.   In a large bowl, mix olive oil, lemon juice, garlic, and chopped watercress stems.  Add watercress sprigs and mix.  Add salt and pepper to taste.