Prep time: 15 minutes
- For the salad:
- 70g watercress or rocket (large handful)
- 70g baby spinach leaves
2 medium carrots, grated
2 spring onions, finely chopped
- 100g radishes, thinly sliced
- For the dressing:
- 3 tablespoons extra-virgin olive oil
- 11⁄2 teaspoons Dijon mustard
1 tablespoon white wine vinegar
I tablespoon freshly squeezed lemon juice (approx. 1⁄2 lemon)
- small pinch sea salt and freshly ground black pepper, to taste
As a child growing up in England with an American mother, I had a surprise one day after school when I went home to my best friend’s house for dinner. Her mother offered me a salad, which I expected to be like one of my mum’s, with lots of crunchy ingredients tossed together in a huge salad bowl and served with a delicious dressing. What I got was a single wedge of tomato, a lettuce leaf, a chunk of cucumber and some salad dressing poured over. It didn’t quite have the wow factor of my mum’s compositions. This salad is crisp, refreshing and the colours make it look as good as it tastes.
Put all the prepared salad ingredients in large salad bowl. To make the dressing, whisk together all the ingredients in a small mixing bowl or mug.
Just before serving, drizzle the dressing over the salad and toss until evenly coated.