Author Notes: I have a feeling I may have given this one away slightly with the title - I couldn't think of anything snappier - ah well. I love watercress as a salad leaf - it's got a delicious peppery flavor. Just the other day I was whinging to my husband about how it's hard to find in US supermarkets (my perennial moan always starts with "in the UK you can get ... *insert any ingredient / service / some superior british product* ... everywhere" - cue surreptitious eye rolling from my American husband).
Anyway, I've just discovered I was totally wrong on this particular one, I was just looking in the wrong section, watercress is kept in the fresh herbs section, not the salad section like it is in the UK.
I know, I know, the ingredients are very far from seasonal - but I'm officially fed up of root veggies - roll on spring please! —cooklynveg
Serves: 2 as main, 4 as side
Ingredients
For the salad
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2
cups watercress, washed and snipped of long stems
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1
carrot, washed, peeled and grated (or finely sliced with a peeler as I did here)
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1
tomato, chopped
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1/2
cup cooked chickpeas
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1
handful of good, marinated black olives
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a little grated sharp cheddar to garnish
for the dressing
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1/4
cup extra virgin olive oil
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1
lemon, juiced
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a little honey
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sea salt and black pepper
Directions
- Assembling this salad is a cinch, just put all the salad ingredients together in a bowl, mix the dressing ingredients together, then add to the salad. Then add the grated cheddar to garnish
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Salad|Vegetable|Watercress|Gluten-Free|Vegetarian
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