4 bunches of watercress, coarse stems discarded, rinsed and spun dry (about 14 cups)
1 1/2 cups radishes, cut into julienne strips
Directions
In a large bowl whisk together the vinegar and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the watercress and the radishes and toss the salad well.
