This salad is perfectly in tune with the oncoming warmer weather. However, I have added a British-inspired dressing to add a bit of decadence.
Watercress, apple and walnut salad with salad cream
Serves 4
Ingredients
1-2 bunches watercress, stalks removed
½ celery heart
2 apples, Granny Smith, Pacific Beauty or something similar
½ cup fresh walnuts, lightly toasted lemon, juice
salad cream (see below)
sea salt and freshly ground black pepper
Salad cream
2 free-range eggs, hard-boiled, yolks only
1-2 Tbsp made English mustard
½ lemon, juice only
1 Tbsp caster sugar
3 Tbsp white wine vinegar
150ml cream
150ml olive oil
salt and ground white pepper
Method
To make salad cream
Place all of the ingredients, apart from the oil and seasoning, into a food processor. Blend until the cream starts to thicken then gradually add the oil, until the salad cream is smooth and emulsified. Season to taste with salt and freshly ground white pepper. Store in the fridge for up to three days.
For the salad
In a bowl, combine the watercress and light coloured celery leaves. Finely slice the celery heart, quarter the apple, remove its core and thinly slice the fruit. Sprinkle the apple with some of the lemon juice and add the apple slices to the salad greens.
Lightly season the salad with a little sea salt flakes and freshly ground pepper.
Drizzle over the dressing just before serving.
• Alison Lambert, chef at the Otago Farmers Market, will be demonstrating this recipe at the market on Saturday morning.
