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.