- 2 teaspoons fresh lemon juice
- 1 tablespoon olive oil
- 1/2 bunch of watercress, coarse stems discarded and the leaves ;washed well and spun dry (about 2 cups)
- 2 cups torn Boston lettuce, washed well and spun dry
- 3 radishes, cut into julienne strips
- 1/4 cup walnuts, toasted lightly and chopped
- In a large bowl whisk together the lemon juice, the oil, salt and pepper to taste until the dressing is emulsified, add the watercress, the lettuce, the radishes, and the walnuts, and toss the salad well.