Watercress Salad with Raspberry Vinaigrette
Raspberry vinaigrette is the hero of the dish which compliments the peppery watercress and the juicy cherry tomatoes. Walnut kernels add another layer of the texture and flavour to the refreshing salad.
Ingredients
- 4 cups watercress leaves with some stem
- 3/4 cup sliced grape tomatoes
- 1/2 cup julienned red capsicum bell pepper
- 1/4 cup mint leaves
- 1/4 cup raw walnut kernels
Raspberry vinaigrette
- 1 punnet 125g fresh raspberries, washed
- 1 tablespoon Pompeian Red Wine Vinegar
- 4 tablespoons extra virgin olive oil
- salt and pepper to taste
- 1 tsp sugar or to taste optional
Instructions
- Push berries through a fine mesh strainer into a small bowl, first mash with a fork and then with the back of a spoon to push all the fruit pulp through. This should make about 1/2 cup of raspberry puree.
- Whisk in Pompeian Red Wine, olive oil, salt, pepper and sugar if desired.
- Store in fridge until ready to use or for up to one week.
- Toss together all ingredients except walnuts in a large salad bowl.
- Pour dressing over salad
- Serve garnished with walnut kernels