CookEat Recipe
Watercress Salad
Fresh watercress tossed with a spiced vinaigrette.
Method
Steps
Step 1
Prepare a full batch of dressing, topped up to 1 quart before straining. Only 3 tablespoons of the finished dressing are used for this watercress salad.
Step 2
Wash and drain the parsley and chives. Finely chop them and the peeled shallots; peel and crush the garlic. Finely chop the rind from one quarter of a lemon, keeping its flesh and juice out of the dressing.
Step 3
In a cold bowl, mix the curry powder, prepared French mustard, English mustard powder, cayenne, prepared herbs, shallots, garlic, lemon rind, 4 teaspoons salt and the light teaspoon of white pepper.
Step 4
Add the initial tablespoon of cool olive oil and mash with a fork until nearly a pulp; gradually mix in the initial four tablespoons of white wine vinegar.
Step 5
Transfer the mixture to a measuring vessel.
Step 6
Add further olive oil and white wine vinegar in a two-to-one volume ratio until the mixture reaches the 1-quart mark. Mix thoroughly.
Step 7
Press through a strainer into a clean lidded vessel; cover and refrigerate promptly.
Step 8
Discard stale watercress leaves and trim the stalks from two large bunches. Wash thoroughly in cold water and drain well.
Step 9
Keep the prepared watercress cool until serving.
Step 10
Shake the chilled dressing well and measure 3 tablespoons into a salad bowl.
Step 11
Add the prepared watercress, toss gently but quickly and serve immediately. Keep the remaining dressing refrigerated separately.
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