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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A great salad from Simon Rimmer of Green vegetarian Restaurant in Manchester. You can make this out of season using Anya potatoes Ingredients:
1 egg yolk |
1 teaspoon golden caster sugar |
1 tablespoon dijon mustard |
150 ml extra virgin olive oil |
1 tablespoon white wine vinegar |
1 lemon, juice of |
1 tablespoon chopped oregano |
750 g cooked jersey royal potatoes |
250 g radishes |
2 shallots, finely chopped |
4 cups watercress or 4 cups salad leaves, of your choice |
Directions:
1. To make the dressing place the yolk, sugar and mustard in a bowl and beat together. Beat in the oil slowly until the mixture thickens to a mayo consistency. Once at this stage whisk in the lemon juice and oregano.
2. slice the radishes and halve the potatoes. Place in a bowl with the onion and add half the dressing - mix well.
3. Gently mix in the watercress or greens and serve with crusty bread and extra dressing.
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