Apple and Watercress Salad

Apple and Watercress Salad

 

Toss 1 sweet red apple, thinly sliced, with ½ teaspoon ach kosher salt and black pepper in a colander. Let stand for 15 minutes to soften. Gently squeeze to release any excess liquid; transfer the apples to a bowl. Toss with 3 cups watercress, 2 tablespoons olive oil, 1 tablespoon finely chopped tarragon, and the juice of ½ lemon. Serve with toast.

 

Endive-Apple-Watercress-Salad-with-Almonds-rp

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