Smoked Salmon & Watercress Salad With Red Onion-Caper Vinaigrette recipe

8 servings

3 tablespoons lemon juice

1 tablespoon rice wine vinegar

1 tablespoon Dijon mustard

Salt and freshly ground black pepper

1/4 cup drained capers

1/2 medium red onion, thinly sliced

1/2 cup extra-virgin olive oil

8 cups watercress (preferably the kind that's already trimmed, rinsed, bagged)

6 ounces smoked salmon, torn or cut into bite-size pieces

Mix lemon juice, vinegar, mustard and a big pinch of salt and pepper to taste in a 1-quart Pyrex measuring cup.

Add capers and onion; toss to coat.

Slowly add oil, pushing onion aside and beating with a small whisk or fork to form a thick dressing.

Mix watercress and half the salmon in a large bowl.

When ready to serve, pour dressing over watercress and salmon; toss to coat.

Arrange on salad plates, garnishing each with remaining smoked salmon.