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Watercress, orange & radish salad
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Serves: 6 as a side
2 tbsp extra virgin olive oil
½ tsp wholegrain mustard
100g bag watercress
5 salad onions, finely sliced
150g pack mixed radishes, finely sliced
Few mint leaves, torn
1. Cut the tops and bottoms off the oranges. Sit on a board and carefully slice away the peel and pith from the oranges with a small knife. Run the knife either side of the membranes to release the orange segments. Set aside and drain the juice into a bowl.
2. For the dressing, put the reserved orange juice, olive oil, mustard and some seasoning in a small jar. Seal and shake well to emulsify. Toss together the watercress, orange segments, salad onion, radishes and mint in a bowl. Drizzle over the dressing and toss again to coat.
Typical values per serving: