By Amy Traverso
Oct 05 2015
Watercress–Currant Salad with Mustard VinaigrettePhoto Credit : Heath Robbins
In 2003, we consulted with historians at Plimoth Plantation and asked writer Jane Walsh to devise a menu using ingredients that would have been served at the first Thanksgiving meal. We prioritized deliciousness over strict authenticity, but we did use currants, which grew wild in the area. Likewise, watercress might have been available if the frosts had held off. That formed the basis of this simple Watercress–Currant Salad with a tangy cider vinaigrette.
6 tablespoons extra-virgin olive oil
2 tablespoons apple-cider vinegar
1 teaspoon Dijon mustard
2 teaspoons honey
½ teaspoon kosher salt,plus more to taste
¼ teaspoon freshly ground black pepper
2 large bunches watercress (about 8 ounces each), washed, dried, large stems removed
3/4 cup dried currants
Put the oil, vinegar, mustard, honey, salt, and pepper in a small jar or other container with a tightly fitting lid. Shake well until the mixture is fully blended, about 10 seconds. Taste and add more salt if desired. Toss the dressing with watercress and currants until lightly coated.