serves 10
ingredients
1 bunch watercress, torn
2 heads Bibb lettuce, torn into
bite-size pieces
450g/1lb mushrooms, sliced
425g/15oz canned artichoke
hearts, drained
1 bunch white radishes, sliced
225g/8oz fresh raspberries
For the vinaigrette
125ml/4fl oz raspberry vinegar
1⁄2 teaspoon salt
225g/8oz olive oil
1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon freshly ground
black pepper
• Put the watercress, lettuce,
mushrooms, artichoke hearts and
radishes in a large bowl.
• Shake the vinaigrette ingredients
together in a screwtop glass jar,
and drizzle over the salad. Toss
well. Serve with the raspberries
scattered over the top.
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