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Walnut and watercress salad

Adam Liaw
Adam Liaw

Walnuts and watercress make a great pair. Here the nuts are used both as a dressing and for texture in the salad itself.

This perfect-for-summer salad accompanies meat dishes particularly well.
This perfect-for-summer salad accompanies meat dishes particularly well. Photo: William Meppem

Ingredients

• 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

Method

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.

Food preparation by Maxwell Adey. Styling by Hannah Meppem.

Main ingredient:
Nuts, Fresh herbs
Cuisine:
Contemporary
Course:
Side Dish, Lunch
Occasion:
Barbecue, Dinner Party, Family meals, Picnic

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