Mushroom, pear and watercress salad


Ingredients 15
Servings 6
Time

Ingredients

  • DRESSING
  • 65
    ml
    vegetable or chicken stock, chilled
  • 45
    ml
    olive oil
  • 65
    ml
    honey
  • 75
    ml
    lemon juice
  • 1
    lemon, grated rind
  • 3
    ml
    freshly ground black pepper
  • SALAD
  • 1
    large red oak-leaf lettuce, leaves left whole
  • 1
    large butter lettuce, leaves coarsely shredded
  • 50
    g
    watercress or rocket, coarsely shredded
  • 250
    g
    button mushrooms, thinly sliced
  • 2
    large just-ripe pears, cored and diced
  • 50
    g
    pecan nuts or walnuts coarsely chopped
  • 1
    bunch spring onions, finely sliced
 

Method

 
DRESSING: Blend the stock, olive oil, honey, lemon juice, rind and pepper. Chill until needed. SALAD: Just before serving, arrange the oak leaf lettuce on a chilled salad platter. Sprinkle the shredded butter lettuce and watercress or rocket on top. Combine the mushrooms, pears, nuts and spring onions in a bowl, pour over the chilled salad dressing and spoon on top of the lettuce leaves. Serve immediately.
 

 

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