Whenever Mama and I make Jarjir Salata, she remembers picking jarjir (watercress) from the streams and rivers near our Bustan (farmland) in Lebanon. In the Finger Lakes region of Upstate New York where we live now, there is much freshwater surrounding us, and my mother always points out the tiny watercress growing all around us. I wouldn’t recommend using the watercress you find for cooking, but I love the experience of seeing the plant growing in the water, and then purchasing it at the farmers’ market for my salad!
We traditionally serve this salad with all of our freshwater fish dishes such as Siyediyeh and Samak Harrah, as the spicy, crunchy watercress and peppery fajel (radish) accentuate the flaky softness of the fish. For a final flourish, I coat the salata in a tangy lemon-thyme dressing that is totally divine. 
MAKES 6 SERVINGS
2 bunches watercress, tough stems trimmed
6 radishes, sliced thinly
6 sprigs fresh lemon thyme (or regular thyme if you can’t find it), leaves picked and left whole
2 to 3 tablespoons freshly squeezed lemon juice
DRESSING
1 teaspoon sea salt
1 head garlic (about 10 cloves), mashed into a smooth paste
1 cup extra-virgin olive oil
2 to 3 tablespoons freshly squeezed lemon juice
Fan out the watercress leaves on a large, flat serving platter. Layer the radish slices evenly over the watercress. Run your fingers top to bottom on 3 of the lemon thyme sprigs, and sprinkle the leaves on top of the radish slices. Pour the lemon juice over the salad and set aside.
Prepare the dressing: Add the sea salt to the minced garlic or garlic paste, and then slowly stream the olive oil into the mixture, mixing until all of the oil is incorporated, and a creamy consistency is formed. Pour the lemon juice into the mixture and blend well. Add the leaves from the remaining 3 sprigs of lemon thyme, stir and set aside.
Serve the dressing in a small bowl alongside the salad.