Watercress was on sale yesterday for only $2.49 for a large bunch, so I picked some up. It was the same price as lettuce, so I could not pass it up.
I used half the bunch for this salad. I rinsed the cress and cut off the long stems and chopped it up a bit. I cut a grapefruit in half, cutting away the peel and pith and sectioning it with a knife. Then I added about 5 castelvetrano olives, slicing them up and removing the pit. I took a very small dried red pepper and chopped it up, sprinkling it over the salad. Drizzing about 1/2 TBSP of olive oil over the top, I then squeezed the juice of half a lime on top added some salt and pepper and voila!
It is tart and spicy and the slight bitterness of the watercress balances it perfectly.
Single Servings 