Thu, May 24 2012
Watercress salad with orange, asparagus & parmesan
An elegant and easy starter for a smart dinner party
Ingredients
* 50g parmesan , grated
* 150g watercress , woody stems removed
* 2 handfuls of leaves: radicchio or red chicory
* 1 bunch asparagus , blanched for 2-3 minutes
* 2 oranges , segmented over a bowl to collect the juice
* 12 pitted black olives
FOR THE DRESSING
* 1 tbsp sherry vinegar
* 2 tbsp orange juice
* 1 tsp Dijon mustard
* 4 tbsp extra-virgin olive oil
* 1 tsp sugar
Nutrition Information
151 kcalories,
protein 5.6g,
carbohydrate 7g,
fat 11.4 g,
saturated fat 2.7g,
fibre 2.3g,
salt 0.36 g
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- Heat the oven to 200C/fan 180C/gas 6. Cover a baking sheet with non-stick baking paper. Divide the parmesan into 6 evenly spaced small piles on the baking sheet and flatten them into circles. Bake for 6-8 minutes until golden. Remove from the oven, let them sit for 1 minute to set then put on a rack to cool.
- Put all the dressing ingredients into a small bowl, season and whisk well. Arrange the watercress, red chicory, asparagus, orange segments and olives on each plate.
- Just before serving, trickle a little dressing over and top with a parmesan wafer.
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