Meat Free Monday recipes

Watercress Salad with Garlic Croutons
Linda McCartney
Recipe Serves: 4

An elegant combination of watercress and crisp lettuce dressed with vinaigrette, this delectable salad has the added treat of crunchy, garlicky croutons.


2 thick slices of bread
1 clove garlic, cut in half
drizzle of olive oil
2 bunches of watercress (with any touch stalks cut off)
Handful of crisp lettuce leaves
6 tbsp vinaigrette
salt and pepper to taste

Rub the cut side of the garlic over the surface of the bread slices. Cut the bread into medium cubes. Put bread cubes into medium mixing bowl and drizzle lightly with olive oil, and a pinch of sea salt. Toss well, place bread cubes on baking tray and cook til golden brown approx 10 mins, in oven at 180.

Prepare the watercress and lettuce. Line a salad bowl with the lettuce leaves. Toss the watercress in the vinaigrette until well coated. Pile the watercress inside the lettuce leaves and scatter the croutons over the top.

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