Macclesfield Express - - LEISURE - AN­DREW NUT­TER


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

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