1 large bunch Watercress (salad cress)
350 g (3/4 lb) firm tomatoes
3 oz (75 g) 3/4 cup raisins
3 oz (75 g) 3/4 cup shelled (chopped) walnuts
30 ml (2 tbls) white wine vinegar
1 clove garlic, crushed with a pinch sea salt
350 g (3/4 lb) firm tomatoes
3 oz (75 g) 3/4 cup raisins
3 oz (75 g) 3/4 cup shelled (chopped) walnuts
30 ml (2 tbls) white wine vinegar
1 clove garlic, crushed with a pinch sea salt
method
1. Break the watercress into small pieces and chop the tomatoes.
2. Put them both into a bowl with the raisins.
3. Finely chop the walnuts and crush them with a large pestle and mortar.
4. Work in the vinegar and garlic to make a fairly smooth dressing.
5. Fold the dressing into the salad and then divide it between four small dishes.
2. Put them both into a bowl with the raisins.
3. Finely chop the walnuts and crush them with a large pestle and mortar.
4. Work in the vinegar and garlic to make a fairly smooth dressing.
5. Fold the dressing into the salad and then divide it between four small dishes.
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