Watercress, Mushroom and Fennel Salad

165

Ingredients:

• Watercress – 150 gms
• Mixed Lettuce Leaves – 120 gms
• Fennel Bulb – 1 small
• Button Mushrooms – 1/2 cup, finely sliced
• Salad Onion – 1, large, sliced into rings

For the Dressing:

• Fruity Extra-Virgin Olive Oil – 5 tblsp
• Balsamic Vinegar – 2 tsp
• Red Wine Vinegar – 4 tsp
• Garlic Clove – 1, large, crushed
• Salt as per taste
• Ground Black Pepper

Method:

1. Combine the watercress and lettuce leaves in a bowl.
2. Trim the fennel bulb to remove any discoloured parts, then shave finely with a vegetable peeler or a sharp knife.
3. Mix fennel, mushrooms and onion with the lettuce leaves.
4. To make the vinaigrette, whisk the oil, vinegars, garlic, a large pinch of salt and plenty of black pepper in a small bowl or shake in a screw-top jar.
5. Drizzle the vinaigrette over the salad and toss lightly.
6. Serve.