Watercress salad with smoked salmon & pickled ginger

Cooking Salads Watercress salad with smoked salmon & pickled ginger

Detailed step-by-step description of how to cook the dish "Watercress salad with smoked salmon & pickled ginger". Try it by all means

Lables: Low carb Low kilojoule Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Cook the sesame seeds in a small saucepan over medium heat, tossing constantly, for 1-2 minutes or until lightly toasted. Transfer to a small bowl and set aside.
  2. Place the watercress, witlof, salmon, green shallots and ginger in a large bowl.
  3. To make the dressing, place the vinegar, oil, wasabi, sugar and salt in a small bowl and whisk until well combined.
  4. Pour the dressing over the salad and toss gently until combined. Divide amongst serving plates and arrange the avocado amongst the leaves. Sprinkle with the sesame seeds and serve immediately with the baguette slices.

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1 tbsp sesame seeds
1/2 large bunch watercress, washed, dried, sprigs picked
1 witlof, leaves separated, halved crossways
200g smoked salmon, cut into 4cm pieces
4 green shallots, trimmed, chopped
2 tbsp grated ginger , drained
1/4 large ripe avocado, peeled, sliced crossways
30cm baguette , diagonally sliced, to serve
2 tbsp white wine vinegar
1 tbsp olive oil
1/2 tsp wasabi paste
1/2 tsp caster sugar
Pinch of salt

Adv

Autors
Preparation time
20
Cooking time
1
Difficulty
Medium
Serves
2 people
Method
Baking
Category
Salads
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