Watercress, Bell Pepper, and Daikon Radish Salad Recipe

1 1/2 tablespoons white-wine vinegar
1/4 cup olive oil
3 bunches of watercress, coarse stems discarded, rinsed well and spun dry (about 12 cups)
2 red bell peppers, cut into julienne strips
1/2 pound daikon radish (available seasonally at specialty produce markets and some supermarkets), peeled and cut into julienne strips

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, the bell peppers, and the daikon and toss the salad well.