Carrot, Hazelnut and Watercress Salad

Preparation info

  • Difficulty


Appears in

A Taste of Dreams

A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

If you are really in a hurry you can use tinned carrots for this salad, otherwise you should use fresh baby carrots or the small Dutch ones.


  • ¾ lb carrots (350 g)
  • 2 oz hazelnut kernels (50 g)
  • 1 bunch watercress – roughly chopped
  • French dressing


Prepare the carrots and leave them whole if they are very small. Boil them in salted water until not quite tender. Drain. When they are cool put them in a salad bowl and mix the watercress and the hazelnuts in amongst them. Toss with the French dressing.