Can be prepared in 45 minutes or less.

Ingredients

　　1 1/2 tablespoons white-wine vinegar

　　1/4 cup olive oil

　　3 bunches of watercress, coarse stems discarded, rinsed well and spun dry (about 12 cups)

　　2 red bell peppers, cut into julienne strips

　　1/2 pound daikon radish (available seasonally at specialty produce markets and some supermarkets), peeled and cut into julienne strips

　　In a large bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the watercress, the bell peppers, and the daikon and toss the salad well.