Walnut-dressed Watercress Salad
Cuisine: British
Author: Epicurus.com Kitchens
  • 1 large bunch watercress (salad cress)
  • 350 g (3/4 pound) firm tomatoes
  • 3/4 Cup (75 g) 3 ounces raisins
  • 3/4 Cup (75 g) 3 ounces shelled walnuts
  • 30 ml (2 Tablespoons) white wine vinegar
  • 1 clove garlic, crushed with a pinch sea salt
  1. Break the watercress into small pieces and chop the tomatoes.
  2. Put them both into a bowl with the raisins.
  3. Finely chop the walnuts and crush them with a large pestle and mortar.
  4. Work in the vinegar and garlic to make a fairly smooth dressing.
  5. Fold the dressing into the salad and then divide it between four small dishes.
Serve this salad as a separate course or use it as a bed for grilled salmon or chicken.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/walnut-dressed-watercress-salad/7751/