WATERCRESS DRESSING

Makes: about 1 1/2 cups (375 mL)

1 bunch of watercress

1 tbsp (15 mL) Dijon mustard

2 tbsp (30 mL) white wine vinegar

3/4 cup (180 mL) flavourless vegetable oil

Kosher salt and freshly ground black pepper

1. Cut the lower stems off the watercress. Rinse and dry the leafy tops and remove and discard any thicker stems. Put in the bowl of a food processor or in a blender and pulse until finely chopped, scraping down the sides as needed. Add the mustard and vinegar and pulse to combine.

2. With the motor running, drizzle in the oil, processing until the dressing is smooth. Season to taste with salt and pepper. Leftover dressing can be used as a dip for crudités.