WATERCRESS-APPLE RELISH

Watercress-Apple Relish image

Provided by Greg Lofts

Time 25m

Yield Makes 3 cups

Number Of Ingredients 8

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1 large lemon (or 2 small)
2 tablespoons Dijon mustard
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 bunch watercress, cut into 1-inch pieces (3 packed cups)
1 Pink Lady apple, cored and cut into a 1/2-inch dice (1 cup)
1/2 small fennel bulb, cored and cut into a 1/2-inch dice (3/4 cup)
2 tablespoons capers, drained (rinsed first, if salt-packed)

Steps:

Slice peel and pith from lemon with a sharp paring knife, removing as little flesh as possible; reserve peel. Working over a large bowl (to catch any juices), cut away segments from between membranes. Cut supremes into thirds and reserve in a small bowl; tip any juices on cutting board into large bowl. Squeeze membrane and peel over large bowl to extract juices.
Whisk Dijon into 2 tablespoons lemon juice in large bowl; season generously with salt and pepper. Slowly whisk in oil. Add watercress, apple, and fennel, tossing to evenly coat. Stir in capers and lemon pieces. Relish is best served the day it's made, but can be refrigerated in an airtight container up to 1 day.