Wednesday, June 4, 2008

Fresh Salad with Raspberry Vinaigrette

Fresh salad with raspberry vinaigrette
serves 10

1 bunch watercress, torn
2 heads Bibb lettuce, torn into bite-size pieces
450g/1lb mushrooms, sliced
425g/15oz canned artichoke hearts, drained
1 bunch white radishes, sliced
225g/8oz fresh raspberries

For the vinaigrette
125ml/4fl oz raspberry vinegar
1/2 teaspoon salt
225g/8oz olive oil
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper

• Put the watercress, lettuce, mushrooms, artichoke hearts and
• Shake the vinaigrette ingredients together in a screwtop glass jar, and drizzle over the salad. Toss well. Serve with the raspberries scattered over the top.

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