Ingredients

• 2 bunches fresh watercress, washed, trimmed of thick stems, and roughly chopped to yield 2 cups
• 1 large ripe tomato, diced into 1/2-inch cubes
• 1/2 cup chopped fresh mint leaves
• 1 large red onion, thinly sliced
• 1/2 cup freshly grated horseradish or 1/4 cup prepared horseradish
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, juiced
• Coarse salt
• Freshly ground black pepper

Browse by ingredient

Instructions

1. Combine all ingredients, mix well, cover, and refrigerate overnight. Serve on 8 chilled salad plates.