1 medium cucumber, peeled, chilled, and cut into 1/2-inch (1.3 cm) dice
1 French Dressing, to serve
Instructions
1. Trim and wash the watercress, discarding any tough or yellowed stems. Dry thoroughly — leaves should be crisp and surface-dry before composing the salad.
2. Peel the cucumber (technique: paring — removing the outer skin with a vegetable peeler or paring knife). Chill the peeled cucumber in the refrigerator until cold and firm, approximately 30 minutes.
3. Cut the chilled cucumber into 1/2-inch (1.3 cm) dice.
4. Combine the prepared watercress and diced cucumber in a salad bowl. Toss gently to distribute evenly.
5. Dress immediately before serving with French Dressing, using just enough to lightly coat the leaves. Serve at once — watercress wilts quickly once dressed, typically within 5 minutes.
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