Name: Asparagus and watercress salad
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 8
Ingredients: 2 bunches of green asparagus, thinly sliced diagonally; 3 cups (loosely packed) watercress sprigs (about 1 bunch); 2 punnets baby mizuna, snipped; 1 tbsp extra-virgin olive oil; 1 tsp white wine vinegar; 1 tsp lemon juice; 1 tsp Dijon mustard

Asparagus and watercress salad

Australian Gourmet Traveller recipe for asparagus and watercress salad.

Roast veal fillet with crisp potato galettes and tonnato sauce — Asparagus and watercress salad (shown with roast veal fillet)

Serves 8

Prep

10M

Cook

Total

12M

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Shown with roast veal fillet with crisp potato galettes and tonnato sauce.

Ingredients

2 bunches of green asparagus, thinly sliced diagonally

3 cups (loosely packed) watercress sprigs (about 1 bunch)

2 punnets baby mizuna, snipped

1 tbsp extra-virgin olive oil

1 tsp white wine vinegar

1 tsp lemon juice

1 tsp Dijon mustard

Method

Main

1.Blanch asparagus in boiling salted water until tender (1-2 minutes), drain and refresh in iced water. Drain again, pat dry with absorbent paper and combine in a bowl with watercress and baby mizuna and set aside.

2.Whisk together olive oil, vinegar, lemon juice and mustard, season to taste, drizzle over asparagus mixture and toss lightly to combine. Serve asparagus and watercress salad with roast veal fillet.

Styling by Adelaide Lucas

Styling by Emma Knowles

Styling by Vanessa Austin

Ingredients

Method

Main

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