Orange and watercress salad

29

Ingredients

  • 1 Japanese orange
  • A bunch of watercress
  • 1 bag of salad spinach
  • 2 white mushrooms
  • 3~4 roasted walnut(unsalted)
  • 2~4 pieces raw ham

~For dressing~

  • 3tbsp olive oil
  • 1+1/2tbsp kabosu juice(or citrus fruit juice)
  • 1tbsp soy sauce
  • 1 clove of garlic

YIELD:
Serves 2

TOTAL TIME:
20  minutes

COST:
middle

DIFFICULTY:
☆☆☆☆

Directions

1 Peel the Japanese oranges and cut them into a bite size.
 Wash the watercress and cut into 3 cm widths.
 Remove the stems from the mushrooms, wipe the dirt lightly, and slice into 1-2 mm pieces.
 Cut the walnuts roughly.

2 Grate the garlic.
 Put grated garlic and all other dressing ingredients in a bowl and mix.
 *Not enough salt? Don’t worry if you think!
  The salty taste of prosciutto makes it just right ♪

3 In a large bowl, add baby spinach, ingredients (1), and prosciutto while loosening, and mix roughly.

4 Serve in a bowl and decorate with edible flowers to complete.

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