Ingredients

• 2 1/2 pounds green beans, trimmed
• 1/4 cup fresh lemon juice
• 2 tablespoons distilled white vinegar
• 4 teaspoons Dijon mustard
• 1/2 cup olive oil
• 1/2 cup canned chicken broth
• 1 cup chopped watercress leaves
• 1 bunch watercress, ends trimmed
• 1 1/2 cups thinly sliced radishes

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Instructions

1. Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain beans; rinse under cold water. Drain and pat dry.
2. Whisk lemon juice, vinegar and mustard in medium bowl to blend. Whisk in oil and broth. Add chopped watercress. Season with salt and pepper.
3. Toss beans, trimmed watercress and radishes in bowl with dressing.