Ingredients
- 1 (8-ounce) English cucumber
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- Black pepper, to taste
- 6 cups trimmed watercress
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 2 large celery stalks, sliced
- 1/2 cup sliced red onion
- 1/2 cup feta cheese
Preparation
Cut cucumber in half, and slice crosswise into 1/4-inch-thick slices. Process 3/4 cup cucumber and lemon juice in blender. Add olive oil in a thin stream; pulse until combined. Season the dressing with black pepper, to taste; transfer to a large bowl. Add remaining 1 cup cucumber, watercress, artichoke hearts, celery, red onion, and feta cheese to a bowl. Toss with the dressing, and divide among 4 bowls; serve.
