Along with most keen cooks, I do admit to the habit of tearing out recipes from magazines, even the free ones you pick up at the supermarket. They stay stashed in their clear plastic envelope to be moved around from bench to tables and tidied up and then one day you flick through looking for a healthy lunch inspiration. Excitement, you discover one that fits the bill and you have nearly all the ingredients on hand. Never to be deterred by a little substitution I pulled together this delicious salad.
Ingredients
1 bunch radish, I used a mix of white and small red radish
1 bunch watercress, sprigs picked (I omitted as did not have any to hand)
1 packet of precooked beetroot (about 4 to a pack, very handy to have in the fridge)
1/2 red onion, thinly sliced
Horseradish and Dill dressing
1/4 cup evoo
1 Tablespoon apple cider vinegar
1 Tablespoon horseradish cream
1 Tablespoon chopped dill (I substituted some fennel fronds)
1/2 small garlic clove, crushed
Method
To make the dressing, combine all ingredients in a small jar with screw top lid, season with salt and pepper. Shake
Slice the beetroot and radish place on a serving tray with the onion and watercress, toss gently to combine, when ready to serve pour over the dressing.
Great with crusty bread.
Mamma Marmalade
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