A couple of weeks ago I blogged about the cress that I’ve been growing in my kitchen. There are so many delicious kinds, I just had to come up the perfect recipe to utilise them. Well, I didn’t – but I found one in a book which fitted the bill perfectly, so tweaked (read: simplified) it a little bit, and here we have it.
This fantastic little salad recipe was originally known as “Asian salad with pea shoots and sprouts” and was in the book “Asian Bites” by Tom Kime. It really needed no tweaking, but some of the ingredients were a little difficult to get hold of. I’m sure I could have got hold of fresh turmeric, for example, had I gone to an Asian Supermarket, but my “after-work” cooking style really doesn’t lend itself to that. Regardless, I feel it is delicious whether simplified by me or not; give it a try and find out.
Cress and Herb Salad Recipe – Ingredients
- Handful of mixed cress (see my list here for suggestions)
- 100g bean sprouts
- Handful of rocket
- Handful of watercress
- 1/2 Handful of fresh mint leaves
- Handful of fresh coriander
- 1/2 carrot, cut into thin strips (as in the photo) – I added this for a little crunch – feel free to leave out if preferred.
- 1 whole lime (peeled and segmented)
- 1 Red Chilli (de seeded and finely chopped)
For the dressing:
- 1/2 tsp turmeric powder
- 1/4 tsp ground ginger
- Good glug of Extra Virgin olive oil
- Juice of 1 lime
- 1tbsp runny honey
- Salt & pepper, to taste
Cress and Herb Salad Recipe – Method
This one is so easy; simply mix up all the salad ingredients in a bowl. Mix up all the dressing ingredients in a cup, then pour over the salad ingredients. Mix up by hand and then serve while fresh, before the lime juice makes the leaves wilt.