CUCUMBER-WATERCRESS RELISH

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Cucumber-Watercress Relish image

Categories     Condiment/Spread     No-Cook     Vegetarian     Cucumber     Spring     Watercress     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

2 teaspoons yellow mustard seeds
3/4 teaspoon fennel seeds
1/4 cup white wine vinegar
2 tablespoons olive oil
1 tablespoon sugar
2 1/4 cups 1/4-inch pieces unpeeled seeded English hothouse cucumber
1 cup chopped red onion
1/2 cup coarsely chopped watercress

Steps:

  • Stir mustard and fennel seeds in small skillet over medium-high heat until mustard seeds begin to pop, about 2 minutes. Transfer to medium glass bowl. Whisk in vinegar, oil and sugar. Add cucumber and onion; toss to combine. Season with salt and pepper. Let stand at room temperature 30 minutes, stirring occasionally. (Can be made 4 hours ahead. Cover; chill.) Mix watercress into relish and serve.

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