Asparagus and mushroom salad
A tasty, crunchy salad perfect for a lunchtime picnic or as a side dish to an evening meal.
|1 Tbsp||Lemon juice|
|1 Tbsp||Cider vinegar|
|2 tsp||Wholegrain mustard|
|¼ cup||Olive oil|
|½ tsp||Sea salt|
|1 to taste||Ground black pepper|
- Whisk the dressing ingredients in a small bowl. Place the thinly sliced mushrooms in a bowl, pour on the dressing and mix well. Leave to marinate overnight or, if pushed for time, for as long as it takes you to prepare the rest of the salad.
- Pick through the watercress, removing any tough stems, then wash and drain in a salad spinner. Arrange the watercress on a flat serving dish. Slice the asparagus on the diagonal to make long, thin pieces. Slice the radishes in half lengthwise, then into thin pieces. Add the asparagus and radishes to the mushrooms. Toss to combine.
- Spread the salad on top of the watercress. Garnish with roasted seeds or shaved feta, if desired.