1 bunch watercress, coarse stems discarded, washed well and spun dry (about 3 cups)
1 celery rib, sliced thin crosswise
1/4 cup fresh flat-leafed parsley leaves, washed well and spun dry
Directions
In a bowl whisk together vinegar, mustard, and salt and pepper to taste and whisk in oil until dressing is emulsified. Add watercress, celery, and parsley and toss to combine well.
