Ingredients

Dressing:

• 1/4 cup olive oil
• 1/4 cup freshly squeezed lime juice and lemon juice, each
• 2 teaspoons Dijon mustard  
• 1 small shallot, finely diced 
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Salad:

• 1 bunch radishes, sliced 1/8 inch thick
• 1 large or 2 small watermelon radishes, sliced 1/8 inch thick   
• 4 to 5 breakfast radishes, sliced 1/8 inch thick 
• 1/2 English cucumber, sliced 1/4 inch thick  
• 1 bunch watercress, about 3 cups

Directions

1. To make the dressing, add the oil, lime and lemon juice, Dijon mustard, shallots and 1/4 teaspoon each salt and pepper to a mason jar. Cover and shake the jar to emulsify. Set aside.
2. Add the sliced radishes and cucumbers to a large bowl. Spoon on about half of the dressing. Toss to combine. Add in the watercress and toss. Transfer the salad to a serving platter. Garnish with flake salt and pepper. Serve with extra dressing on the side.