This is a really wonderful salad. So good in fact, that Nat wants to bottle the dressing for friends.
The nuttiness of the walnut with the freshness of the watercress and mint is special.
Even the boys hoovered it up.
Sophisticated, clean, healthy and fresh.
A must do.
½ cup peeled walnuts*
1 tbsp white wine vinegar
2 tbsp extra virgin olive oil
1 tsp honey
1 tsp Dijon mustard
2 anchovy fillets (or ½ tsp salt)
1 bunch watercress, picked and washed
1 cup loosely packed mint leaves
- Place half the walnuts in a small food processor with the vinegar, olive oil, honey, mustard and anchovies (or salt), and process to a smooth dressing.
- Toss the watercress, mint leaves and remaining walnuts in the dressing.
* Toast the walnuts – either in the oven or in a pan – until darkened and the skins are starting to flake. In a kitchen towel, rub the nuts together until the skins separate and then in a colander, shake to separate the skins from the nuts.