1 Small seedless watermelon, peeled and 1/2-inch pieces
1 Cucumber, peeled, seeded and cut 1/2-inch pieces
2 Cups PEPPADEW® Peppers, drained and halved or quartered (save 1/4 cup picking juice)
2 Bunches watercress, wash and trim stems
1/4 Cup extra virgin olive oil
Whisk PEPPADEW® peppers juice and extra virgin olive oil in a bowl, season to taste. In a large bowl place all remaining ingredients, dress with just enough dressing to lightly coat. Check seasoning and serve.
Posted by: Chef Elizabeth Binder