To keep watercress fresh, wrap it in damp paper towels and place it in a resealable plastic bag. Stored this way, it can be refrigerated for up to 4 days. Just before making the salad, “crisp” the watercress by soaking it in a bowl of ice water for a few minutes, then gently pat dry.

　　

Ingredients

serves 4

　　1/2 teaspoon coarse salt, plus more for seasoning

　　8 ounces green beans, trimmed and cut into 1-inch pieces

　　2 tablespoons finely chopped shallot

　　2 tablespoons fresh lemon juice

　　Freshly ground pepper

　　2 tablespoons extra-virgin olive oil

　　1 Kirby cucumber, peeled, halved lengthwise, and thinly sliced

　　1 bunch watercress, thick stems discarded

　　1/4 cup packed mint leaves, large leaves torn in half

　　

Step 1

Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add salt. Blanch the green beans until crisp-tender, 4 to 5 minutes. Immediately transfer with a slotted spoon to the ice-water bath to stop the cooking. Drain, and set aside.

　　

Step 2

Whisk together the shallot, lemon juice, and 1/2 teaspoon salt in a large serving bowl; season with pepper. Whisking constantly, pour in the oil in a slow, steady stream; whisk until emulsified.

　　

Step 3

Add the cucumber and reserved green beans to the bowl; toss to coat. Add the watercress and mint; gently toss. Season with salt and pepper.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.