Watercress salad with orange, asparagus and parmesan

Watercress salad with orange, asparagus and parmesan

  • serves 6
  • A little effort

The contrasting colours of the orange, asparagus and chicory in this salad are stunning, making it a great one for entertaining. Use non-stick or silicon-coated baking paper for the parmesan wafers or they will stick.



  • parmesan  or veggie alternative 50g, grated
  • watercress 150g, woody stems removed
  • red chicory or radicchio 2 handfuls of leaves
  • asparagus 1 bunch, blanched for 2-3 minutes
  • oranges 2, segmented over a bowl to collect the juice
  • pitted black olives 12


  • sherry vinegar 1 tbsp
  • orange juice 2 tbsp
  • Dijon mustard 1 tsp
  • extra-virgin olive oil 4 tbsp
  • sugar 1 tsp


  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Cover a baking sheet with non-stick baking paper. Divide the parmesan into 6 evenly spaced small piles on the baking sheet and flatten them into circles. Bake for 6-8 minutes until golden. Remove from the oven, let them sit for 1 minute to set then put on a rack to cool.

  • Step 2

    Put all the dressing ingredients into a small bowl, season and whisk well.

  • Step 3

    Arrange the watercress, red chicory, asparagus, orange segments and olives on each plate. Just before serving, trickle a little dressing over and top with a parmesan wafer.