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Watercress, pea, sorrel and eschalot salad recipe

Darren Robertson and Mark LaBrooy
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A simple spring or summer salad.
A simple spring or summer salad. Christopher Pearce
easyTime:< 30 minsServes:4

This salad is light and tangy.

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Ingredients

  • 1 bunch watercress, washed and picked

  • 1 packet sorrel

  • 3 eschalots, finely sliced

  • 100g peas, defrosted

  • 1 handful rocket, washed

  • 1 lemon, juiced

  • 80ml olive oil

  • 1 tsp Dijon mustard

Method

  1. Take a large bowl and add the watercress, sorrel, eschalots, peas and rocket.

    In a cup, add the lemon, olive oil and mustard and then mix well.

    Dress the salad and serve with the Blue Ducks' eggplant parmigiana.

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Original URL: https://www.smh.com.au/link/follow-20170101-gzu3uz