1 medium-sized bunch radishes
1 bunch young watercress or bitter cress or 3 boxes mustard and cress
2 small lettuce hearts
for the cream dressing:
2 tbsp white wine vinegar
pinch mustard powder
4 tbsp sunflower oil
3 tbsp double cream
pinch cayenne pepper
1. Trim and prepare the salad vegetables, rinse, drain and pat dry with kitchen paper. Tear the larger lettuce leaves into smaller pieces and arrange on individual plates with the smaller, inner leaves.
2. Remove and discard the larger stalks from the watercress. Slide the radishes into thin rounds and spread on top of the lettuce; top with your chosen type of cress.
3. Make the dressing: mix all the ingredients except the oil in a bowl and gradually add the oil while beating continuously to form a smooth emulsion.
4. Sprinkle over the individual salads just before serving.
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