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Watercress-Walnut Dip Recipe
- 2 bunches watercress (about 12 ounces), washed, dried, and tough stems removed
- 4 1/2 teaspoons Dijon mustard
- 4 teaspoons freshly squeezed lemon juice
- 1 tablespoon finely chopped shallot
- 4 medium garlic cloves, peeled
- 7 tablespoons walnut oil
- 6 tablespoons olive oil
- Kosher salt
Directions:View on Chow
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