Watercress salad with orange, asparagus & parmesan

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olive magazine

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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.

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

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Ingredients

• 50g parmesan , 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

• 1 tbsp sherry vinegar
• 2 tbsp orange juice
• 1 tsp Dijon mustard
• 4 tbsp extra-virgin olive oil
• 1 tsp sugar

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 30 mins

Ingredients

• 50g parmesan , 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

• 1 tbsp sherry vinegar
• 2 tbsp orange juice
• 1 tsp Dijon mustard
• 4 tbsp extra-virgin olive oil
• 1 tsp sugar

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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