Watercress Salad with Lime Dressing

For a complete meal, serve with Grilled Boneless Leg of Lamb and Baby Potatoes with Cumin.


  • 1 bunch watercress, trimmed and coarsely chopped
  • 4 sprigs fresh mint (2 tablespoons), chopped
  • A handful of flat leaf parsley, chopped
  • 1 heart of romaine, coarsely chopped
  • 1 ripe lime, juiced
  • 1 teaspoon sugar
  • 3 tablespoons extra virgin olive oil (EVOO)
  • Coarse salt and pepper


Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk EVOO into lime juice in a slow stream (eyeball it). Pour dressing over the salad and season with salt and pepper, to your taste.

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