Ingredients
1 tablespoon red-wine vinegar
2 cloves garlic, coarsely chopped
1/2 cup watercress, leaves and some stems
3 tablespoons fresh lemon juice
2 cherry tomatoes, quartered
1 scallion, cut in 1/2-inch lengths
4 Nicoise olives, pitted
3 anchovy fillets, rinsed and dried
1 teaspoon capers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
Preparation
Combine all ingredients except oil in a blender; finely chop. With blender running, slowly add oil until completely incorporated.
