Watercress salad with orange, asparagus & Parmesan

Watercress salad with orange, asparagus & Parmesan

An elegant and easy starter for a smart dinner party

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

Ready in 30 mins

Vegetarian

Vegetarian

Method

  1. Heat the oven to 200C/fan 180C/gas 6. Cover a baking sheet with non-stick baking paper. Divide the Parmesan into 6 evenly spaced small piles on the baking sheet and flatten them into circles. Bake for 6-8 minutes until golden. Remove from the oven, let them sit for 1 minute to set then put on a rack to cool.
  2. Put all the dressing ingredients into a small bowl, season and whisk well. Arrange the watercress, red chicory, asparagus, orange segments and olives on each plate.
  3. Just before serving, trickle a little dressing over and top with a Parmesan wafer.
Try

Know-how

Use non-stick or silicon-coated baking paper for the parmesan wafers or they will stick.

Per serving

151 kcalories, protein 5.6g, carbohydrate 7g, fat 11.4 g, saturated fat 2.7g, fibre 2.3g, salt 0.36 g

Recipe from olive magazine, April 2007.

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Latest comments and suggestions

  • 24 May 2008

    Harm rated and commented on this recipe

    5 stars

    Gorgeous salad. I left out the Parmesan and added thick slices of creamy cheese (you could use brie, or goat's cheese). It was wonderful.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Total time

Ready in 30 mins

Vegetarian

Vegetarian

Ingredients

  • 50g Parmesan (or vegetarian alternative), grated
  • 150g watercress , woody stems removed
  • 2 handfuls of leaves: radicchio or red chicory
  • 1 bunch asparagus , blanched for 2-3 minutes
  • 2 oranges , segmented over a bowl to collect the juice
  • 12 pitted black olives

FOR THE DRESSING

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Per serving

151 kcalories, protein 5.6g, carbohydrate 7g, fat 11.4 g, saturated fat 2.7g, fibre 2.3g, salt 0.36 g

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