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
Directions
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.
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.
