Watercress, pea, sorrel and eschalot salad recipe

Name: Watercress, pea, sorrel and eschalot salad recipe
Cook time: 30 min
Yield: 4
Cuisine: European
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

Darren Robertson and Mark LaBrooy

January 3, 2018

A simple spring or summer salad. Christopher Pearce

easyTime:< 30 minsServes:4

This salad is light and tangy.

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

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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