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Asparagus and watercress salad

Australian Gourmet Traveller recipe for asparagus and watercress salad.

By Emma Knowles & Adelaide Lucas
  • 10 mins preparation
  • 2 mins cooking
  • Serves 8
  • Print
Asparagus and watercress salad (shown with roast veal fillet)
Shown with <a href="/roast_veal_fillet_with_crisp_potato_galettes_and_tonnato_sauce.htm">roast veal fillet with crisp potato galettes and tonnato sauce</a>.


  • 2 bunches of green asparagus, thinly sliced diagonally
  • 3 cups (loosely packed) watercress sprigs (about 1 bunch)
  • 2 punnets baby mizuna, snipped
  • 1 tbsp extra-virgin olive oil
  • 1 tsp white wine vinegar
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard


  • 1
    Blanch asparagus in boiling salted water until tender (1-2 minutes), drain and refresh in iced water. Drain again, pat dry with absorbent paper and combine in a bowl with watercress and baby mizuna and set aside.
  • 2
    Whisk together olive oil, vinegar, lemon juice and mustard, season to taste, drizzle over asparagus mixture and toss lightly to combine. Serve asparagus and watercress salad with <a href="roast_veal_fillet_with_crisp_potato_galettes_and_tonnato_sauce.htm">roast veal fillet</a>.
  • Author: Emma Knowles & Adelaide Lucas