British Watercress Salad

Method

1. 1

   Preheat the oven

   Heat the oven to 180°C for about 10 minutes, until it reaches temperature.

2. 2

   Toast the walnuts

   Spread the walnuts on a baking tray and toast at 180°C for 6 to 8 minutes, until fragrant and lightly golden; cool on a plate for 5 minutes.

3. 3

   Prepare the watercress

   If it is not ready to eat, rinse the watercress under cold running water and spin or pat it completely dry for about 2 minutes, until no water remains.

4. 4

   Slice the apple

   Core and thinly slice the apple just before serving, taking about 2 minutes.

5. 5

   Slice the shallot

   Peel and very thinly slice the shallot, taking about 2 minutes.

6. 6

   Mix the dressing

   Whisk the olive oil, cider vinegar, mustard, honey, salt and pepper for 1 minute at room temperature, until blended and slightly thickened.

7. 7

   Dress the watercress

   Toss the dry watercress with enough dressing to coat lightly, for about 30 seconds; add more only if needed.

8. 8

   Assemble and serve

   Gently toss in the apple and shallot, scatter over the cooled walnuts, taste and adjust the seasoning, then serve straight away.

Tips

• Keep an eye on the walnuts as they toast; remove them as soon as they are fragrant and lightly golden.
• Add dressing gradually and adjust the salt to taste.
• Slice the apple just before serving to limit browning.

Swaps

• Use a firm pear in place of the apple.
• Use red wine vinegar in place of the cider vinegar.
• Use maple syrup in place of the honey.

Storing

Best eaten straight away. Refrigerate any undressed watercress, sliced shallot, walnuts and dressing separately in airtight containers; slice the apple just before serving.