CHICORY, ORANGE AND WATERCRESS SALAD WITH A PEA TOP AND NASTURTIUM FLOURISH
THIS salad was designed to showcase the delights of a traditional kitchen garden at London’s Chelsea Flower Show.
It’s bitter sweet and peppery – the perfect accompaniment to a barbecue rib-eye steak or a simple seared fillet of fish. The recipe calls for red watercress but you can substitute green watercress instead. Serves 4 Ingredients: ●● Two oranges – peeled, pithed and cut into segments – reserve the juice
●● One head chicory
●● One bunch salad onions – cut into lozenges
●● One bunch mizuna ●● One bunch red watercress ●● Four radishes – cut into very thin slices ●● Two tablespoons reserved orange juice ●● Two teaspoons Dijon mustard ●● One tablespoon sherry vinegar ●● Three tablespoons Waitrose extra virgin olive oil To finish ●● Few pea tops ●● Few nasturtium flowers ●● Crispy croutons Method:
1. Firstly, make the dressing by whisking together the orange juice and Dijon mustard. Add the vinegar then the olive oil, whisk together and season to taste.
2. Prepare the chicory by removing the core from the base, divide into individual leaves then arrange in a bowl.
3. Mix together the mizuna, red watercress, spring onions and radish. Drizzle over threequarters of the dressing and mix together lightly.
4. Place the mizuna mix in the centre of the chicory leaves, scatter over the croutons, orange segments and a drizzle of the remaining dressing and finally a scattering of nasturtium flowers and pea tops.
Nutters Restaurant, Edenfield Road,
Rochdale. Tel: 01706 650167 @Nutsfood on Twitter