Watercress salad

Name: Watercress salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g white asparagus; 7-10 Tbsp Salt; 500 g Tomatoes; 2 Federation Watercress (approx. 200 g each); 1 Baguette roll; 250 g Goat cheese; 4 TABLESPOONS Garlic oil; 7-10 Tbsp black pepper from the mill

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g white asparagus
7-10 Tbsp Salt
500 g Tomatoes
2 Federation Watercress (approx. 200 g each)
1 Baguette roll
250 g Goat cheese
4 TABLESPOONS Garlic oil
7-10 Tbsp black pepper from the mill

Directions

1
Wash and peel the asparagus, cut off the woody ends briefly. Cut asparagus in half lengthwise and crosswise. Cook in boiling salted water for about 5 minutes, drain. Wash, clean and slice the tomatoes.
2
Clean and wash the cress. Cut bread into very thin slices and roast in a toaster. Cut cheese into thalers and place on a baking tray. Sprinkle with garlic oil, sprinkle with pepper. Gratinate under the hot grill for about 3 minutes.
3
Arrange prepared salad ingredients in layers. Add cheese. Serve garnished with capuchin flowers.