|Packed, rinsed and drained watercress leaves||1 1⁄2 Ounce|
|Olive oil/Salad oil||3⁄4 Cup (12 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dried tarragon leaves||1 Teaspoon|
In a food processor or blender, finely chop watercress with oil, lemon juice, and tarragon; add salt and pepper to taste.
If made ahead, cover and chill up until next day.
Difficulty Level:Very Easy