Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2 as a first course

　　4 small celery ribs, sliced thin diagonally

　　three 1/4-inch slices red onion

　　1 bunch watercress, coarse stems discarded and sprigs washed well and spun dry (about 2 cups)

　　1 tablespoon white-wine vinegar

　　1 teaspoon Dijon mustard

　　3 tablespoons extra-virgin olive oil

　　8 Kalamata olives, pitted and chopped (about 1/4 cup)

　　1 tablespoon drained capers, chopped

　　

Step 1

In a bowl soak celery and onion in ice and cold water 15 minutes and drain. Pat celery and onion dry and in a salad bowl toss with watercress.

　　

Step 2

In a small bowl whisk together vinegar and mustard and add oil in a slow stream, whisking until emulsified. Stir in olives and capers and season with salt and pepper.

　　

Step 3

Pour vinaigrette over salad and toss well.