Ingredients
3 tablespoons cider vinegar
Pinch of sugar
1/2 teaspoon coarse salt
Freshly ground pepper, to taste
1/4 cup chopped fresh cilantro leaves
1 small jalapeno, seeded and minced (about 1 tablespoon)
1 teaspoon finely grated fresh ginger
1/4 cup extra-virgin olive oil
3 cups watercress, thick stems removed
2 small carrots, peeled into ribbons (about 1 1/2 cups)
1/2 small jicama, peeled into ribbons (about 1 cup)
Preparation
Make the dressing: Whisk vinegar, sugar, salt, and pepper in a small bowl until sugar and salt have dissolved. Add cilantro, jalapeno, and ginger. Add oil in a slow, steady stream, whisking until emulsified.
Assemble the salad: Toss watercress, carrots, jicama, and 2 tablespoons dressing in a large bowl. Divide among plates. Serve remaining dressing on the side.
