Yield: 4 servings
|½ cup||Extra virgin olive oil|
|2 tablespoons||Fresh lemon juice|
|¼ teaspoon||Freshly ground pepper|
|5 larges||Bunches watercress, stems|
|Removed, leaves washed and|
Whisk together olive oil, lemon juice, salt, and pepper in a bowl.
Tear watercress into bitesized pieces and toss with dressing. Reserve in refrigerator.
TAMALES WORLD TOUR SHOW #WT1A28