Watercress, Spinach and Parmesan Salad with Cider Vinegar and Mustard Dressing

Name: Watercress, Spinach and Parmesan Salad with Cider Vinegar and Mustard Dressing
Yield: Serves 6-8 as a starter
Cuisine: United Kingdom
Ingredients: Salt and freshly ground black pepper; 100 g (4 oz) Parmesan, flaked, or 50 g (2 oz) Parmesan, freshly grated; 1½ tablespoons cider vinegar; 1 heaped teaspoon caster sugar; 1 egg; 1 egg yolk; 2 teaspoons Dijon mustard; 300 ml (10 fl oz) groundnut oil; Salt and freshly ground black pepper; 100 g (4 oz) baby spinach leaves (pousses épinards); 100 g (4 oz) Parmesan, flaked, or 50 g (2 oz) Parmesan, freshly grated; 2-3 bunches of watercress, about 100 g (4 oz)

Preparation info

Serves
6-8
as a starter

Difficulty
Easy

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

This is a great vegetarian starter, main course or side salad recipe; it really can be any of these. Its simple ingredients are complemented by a good sweet dressing that has a bite. The recipe makes about 350 ml (12 fl oz) of dressing; any left over will keep well, chilled, for a few days.

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Ingredients

Europe
United Kingdom
Main course
Starter
Gluten-free
Vegetarian

Ingredients

Method