Watercress salade à la Eduard
This salad is best when freshly picked from a field after a day of hunting. You might be in luck and have parked your van next to these precious ingredients, but if you’re in an urban area don’t worry you can find most of the ingredients at the supermarket.
Ingredients
Watercress
Chickweed (or Spinach)
1 Sweet red bell-pepper
finely chopped white cabbage
a large handful of pine-nuts
a small handful of raisins
Dressing:
1 tbsp of French mustard
1 tbsp of honey
1 clove of garlic peeled and crushed
1 tsp balsamic vinegar
2 tbsp cider vinegar
6 tbsp olive oil
salt and pepper to taste
Method
With a with a pair of scissors, snip your salads so that they are smaller in size. Chop the bell pepper into small squares and finely chop the white cabbage.
Add the raisins and toast the pine-nuts in a bit of olive oil (according to Eduard, you need to feed your soul with fat).
Keep an eye on them, if you look away for a second they tend to burn! If you do burn them, don’t worry you can always mix them into your salad, and no one will notice….
For the dressing, whisk together all of your ingredients and pour over the salad. Mix so that everything is covered.
Serve with flame-grilled duck.