8 servings

DRESSING

3 1/2 tablespoons fresh lemon juice

1 tablespoon minced fresh Italian Parsley

1 tablespoon Dijon mustard

1/2 cup olice oil

CROUTONS

Nonstick vegatable oil spray

2 1/2 cups 1/2-inch cubes country Italian bread with crust

2 tablespoons (or more) olive oil

1 cup freshly grated Parmesan cheese

SALAD

4 bunches watercress trimmed

2 large avocados, halved, pitted, peeled, sliced

1/2 medium red onion, sliced paper-thin

DRESSING/ Whisk lemon juice, parley, and mustard in small bowl.  Gradually whisk in oil.  Season with salt and pepper. DO AHEAD Can be made 1 day ahead; chill, Bring to room temperature before using.

CROUTONS/ Preheat oven to 375 F.  Spray rimmed baking sheet with nonstick spray.  Toss bread and 2 tablesppons oil in medium bowl, adding more oil if bread is dry.  Sprinkle with salt and pepper.  Toss with cheese, pressing to adhere to bread.  Scatter croutons on baking sheet.  Bake until beginning to brown, about 8 minutes.  Cool on sheet. DO AHEAD Can be made 8 hours ahead.  Let stand at room temperature.

SALAD/ Divide watercress among 8 plates.  top with avocado, onion, dressing, and croutons and serve.