Watercress and Hazelnut Salad
Light and easy to prepare, serve this salad along side your favourite protein. Perfect served with a good steak and a glass of red wine for a quick, comforting mid week meal.
150 g hazelnuts
1 large bunch watercress
4 golden, shallots, finely sliced
Sea salt and freshly cracked black pepper
3 tbsp french dressing
1. Toast the hazelnuts in a dry frying pan, tossing frequently for 4-5 minutes. Place in a clean teatowel and rub with your hands to assist the skins to peel off. Coarsely chop and set aside.
2. Wash the watercress and spin in a salad spinner. Place the hazelnuts, watercress and shallots in a serving bowl and season with salt and pepper.
3. Dress the salad with the dressing and serve immediately.