• Ingredients: 21
  • Serves: 6

Watercress and mushroom salad with asian dressing with large bunches watercress, trimmed.


  • 2 large bunches watercress, trimmed

For dressing

For salad

  • 1 cup lightly salted dry roasted peanuts, coarsely chopped

For salad

  • 10 oz. mixed baby lettuces

For the pumpkin seeds:

For the English peas:

  • 20 English peas, shelled
  • Salt

To serve:

Berry compote


  1. Step 1 Combine vinegar, orange peel and mustard in large bowl. Gradually whisk in broth, sesame oil and olive oil.

    For this step you will need

  2. Step 2 Place mushrooms and green onions in large bowl. Pour 1/4 cup dressing over mushroom mixture. Toss to coat well.

    For this step you will need

  3. Step 3 Add watercress and remaining dressing to mushroom mixture and toss. Season salad to taste with salt and pepper.

    For this step you will need