Episode 7 - Spring Watercress Salad
Spring Watercress Salad
In summer, watercress goes to seed and becomes coarse and very, very hot, so spring and autumn, when it flushes verdantly green and tender, are the best times to use it. If you can’t find watercress you can use any fresh salad greens for this recipe.
Prep time 10 mins
• 10 handfuls watercress, stems removed
• flesh of 3 oranges, cut into segments, pith removed
• 2 large, just-ripe avocados, cut into chunks
• ¼ recipe Cashew Mustard Dressing
Place watercress, orange segments and avocados in a large bowl. Squeeze the juices from the orange shells over the salad and toss gently to combine. Drizzle with Cashew Mustard Dressing. Divide between 8 serving plates and serve immediately.
This recipe is from Annabel’s TV series Annabel Langbein The Free Range Cook: Through the Seasons (7pm Saturday nights on TV One) and the accompanying book (Annabel Langbein Media, $59.95). For more great Annabel Langbein recipes see annabel-langbein.com