Watercress, celeriac and chicory salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | bunches | Watercress; stems removed |
| 1 | small | Celeriac; peeled and cut into |
| ; thin julienne | ||
| ; strips | ||
| 2 | Heads chicory; separated into | |
| ; leaves | ||
| 1 | tablespoon | Chopped fresh parsley |
| 2 | Spring onions; chopped finely | |
| 1 | tablespoon | Finely chopped cornichons or gherkins |
| 1 | tablespoon | Finely chopped capers |
| 2 | larges | Garlic cloves; chopped finely |
| ½ | teaspoon | Dijon Mustard |
| 1 | teaspoon | Lemon juice |
| 1½ | teaspoon | Red wine vinegar |
| 2 | tablespoons | Olive oil |
| Salt and pepper | ||
Directions
GENERAL
FOR THE DRESSING
Combine the watercress, celeriac and chicory in a salad bowl.
Mix together the parsley, onion, cornichons or gherkins, capers, garlic, mustard, lemon juice and vinegar.
Add the oil, season with salt and pepper and mix well.
Just before serving, pour the dressing over the vegetables and toss well.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.