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Watercress salad with smoked salmon & pickled ginger
Watercress salad with smoked salmon & pickled ginger
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Prep Time:
20 minutes
Cook Time:
1 minute
Total Time:
21 minutes
Ingredients:
  • 12.00 gm sesame seeds
  • 1/2 large (about 155g) bunch watercress, washed, dried, sprigs picked
  • 1 witlof, leaves separated, halved crossways
  • 200g smoked salmon, cut into 4cm pieces
  • 4 green shallots, trimmed, chopped
  • 40.00 ml grated ginger (Buderim Ginger brand), drained
  • 1/4 large ripe avocado, peeled, sliced crossways
  • 30cm baguette (French stick), diagonally sliced, to serve
  • 40.00 ml white wine vinegar
  • 1/2 tsp wasabi paste
  • 2.50 gm caster sugar
  • Pinch of salt
Instructions:
  • Toast sesame seeds in a small saucepan over medium heat, continually tossing, for 1-2 minutes until lightly golden. Remove and place in a small bowl.
  • Combine the watercress, witlof, salmon, green shallots, and ginger in a spacious bowl.
  • Combine vinegar, oil, wasabi, sugar, and salt in a small bowl and whisk until smooth.
  • Drizzle the dressing over the salad and toss delicately to combine. Portion onto plates, scatter the avocado slices, sprinkle with sesame seeds, and serve promptly with the baguette slices.

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