Ingredients

• 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

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Instructions

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.
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.
3. Pour vinaigrette over salad and toss well.