Watercress, Celery, and Red Onion Salad

• 4 small celery ribs, sliced thin diagonally
• three 1/4-inch slices red onion
• 1 bunch watercress, coarse stems discarded and sprigs washed well and spun dry (about 2 cups)
• 1 tablespoon white-wine vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 8 Kalamata olives, pitted and chopped (about 1/4 cup)
• 1 tablespoon drained capers, chopped

1. In a bowl soak celery and onion in ice and cold water 15 minutes and drain.
2. Pat celery and onion dry and in a salad bowl toss with watercress.
3. In a small bowl whisk together vinegar and mustard and add oil in a slow stream, whisking until emulsified.
4. Stir in olives and capers and season with salt and pepper.
5. Pour vinaigrette over salad and toss well.

celery, three, well, whitewine vinegar, mustard, extravirgin olive oil, olives, capers

Taken from www.epicurious.com/recipes/food/views/watercress-celery-and-red-onion-salad-13045 (may not work)