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“A great salad from Simon Rimmer of Green vegetarian Restaurant in Manchester. You can make this out of season using Anya potatoes”
READY IN:
35mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. To make the dressing place the yolk, sugar and mustard in a bowl and beat together. Beat in the oil slowly until the mixture thickens to a mayo consistency. Once at this stage whisk in the lemon juice and oregano.
  2. slice the radishes and halve the potatoes. Place in a bowl with the onion and add half the dressing - mix well.
  3. Gently mix in the watercress or greens and serve with crusty bread and extra dressing.

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