Hotel Russel Erskine Watercress Salad


This salad is James Boyce's homage to one served at the historic local hotel. The blend of horseradish, Worcestershire sauce and dry mustard makes for an unusually tasty vinaigrette. More Great Salads

Total Time:
20 mins
6 to 8


  • 2 1/2 tablespoons cider vinegar

  • 1 1/2 teaspoons sugar

  • 1 1/2 teaspoons prepared horseradish

  • 1/2 teaspoon sweet paprika

  • 1/2 teaspoon Worcestershire sauce

  • Pinch of dry mustard

  • 1/2 cup extra-virgin olive oil

  • Four 6-ounce bunches watercress, thick stems discarded

  • Salt and freshly ground white pepper


  1. In a blender, combine the vinegar, sugar, horseradish, paprika, Worcestershire and mustard. Gradually add the oil in a thin stream and blend until emulsified. In a large bowl, toss the watercress with the dressing. Season with salt and white pepper and serve.

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