Red Watercress Salad Recipe
sunchokes, beets, parsely, lemon citronette
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Ingredients
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Salad Base
Lemon Citronette
Method
Preparation of Vegetables
- 1
Prepare Sunchokes
Wash the sunchokes thoroughly under cold water to remove any dirt. Slice them thinly into rounds.
- 2
Cook Beets
Trim the tops and tails of the beets, then wrap them in aluminum foil. Roast in a preheated oven at 400°F (200°C) for about 45-60 minutes, or until fork-tender. Let them cool, then peel and slice into wedges.
Salad Assembly
- 3
Combine Ingredients
In a large salad bowl, combine the sliced sunchokes, beet wedges, red watercress, and chopped fresh parsley. Toss gently to mix.
Lemon Citronette Preparation
- 4
Make the Dressing
In a small bowl, whisk together the lemon juice, olive oil, honey, salt, and black pepper until well combined and emulsified.
