Getting your player ready...
From “Canal House Cooking Volume 2,” by Christopher Hirsheimer and Melissa Hamilton. (Subscribe at .) Serves 6.
Mix together a minced small clove of garlic with a pinch of salt and some pepper in the bottom of a salad bowl. Stir in the juice of half a lemon. Add 4-6 tablespoons really good extra-virgin olive oil, stirring as you do so. Taste the vinaigrette and adjust the seasoning. Add 1 bunch of chopped scallions to the bowl, stirring them into the vinaigrette. Pile 4 bunches cleaned watercress and the cleaned, tender, inner leaves of 1 small head bibb lettuce on top of the vinaigrette. Toss the salad just before serving. It wilts quickly.
