This is a crunchy and crisp summer salad. The ingredients balance to give a little sweetness with some bitter and refreshing flavours, all rounded out with a nice amount of nuttiness.
- 40 ml red wine vinegar
- 1 tsp soft brown sugar
- 40 ml hazelnut oil
- 40 ml delicate extra virgin olive oil
- squeeze of lemon juice
- 2 cups picked watercress
- 2 large sticks celery, thinly sliced on the diagonal
- 1 medium eschalot, thinly sliced
- 1 very full cup halved green grapes
- 45 g (¼ cup) walnuts, toasted
- 1 cup flat-leaf parsley leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the vinegar in a small mixing bowl and whisk in the sugar to dissolve. Whisk in the oils along with some salt and pepper. Add a squeeze of lemon juice and check for seasoning. Set aside.
In a large mixing bowl, place the watercress, celery, eschalot, grapes and walnuts. Add the dressing and mix to combine, then have a little taste. You want it to taste slightly sharp to balance out the moments when you eat a sweet grape.
Once you are happy, roughly tear in the parsley, give it a final brief mix and place on a large platter to serve.
• Feel free to use any other nut oil of your choosing.
• If you have any pretty inner pale celery leaves, add them to the salad as well along with the parsley.
Photography by Benito Martin. Food styling by O Tama Carey. Prop styling by Lynsey Fryers. Food preparation by Nick Banbury.
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