Chef's Recipes

Iceberg and watercress salad with balsamic dressing

Australian Gourmet Traveller recipe for iceberg and watercress salad with balsamic dressing by Berta restaurant in Sydney.

By O Tama Carey, Andrew Cibej & Daniel Johnston
  • Serves 8
  • 15 mins preparation plus standing
Iceberg and watercress salad with balsamic dressing
Iceberg and watercress salad with balsamic dressing

“This salad has been on the menu pretty much the whole time because I really like the bitterness of radicchio,” says Carey. “It’s a nice palate-cleanser after all that rich stuff. The dressing will make a little extra, but can be kept in the fridge for a couple of weeks.”

Ingredients

  • ½ head iceberg lettuce
  • 1 head radicchio
  • 2 cups watercress sprigs (firmly packed)
  • ½ cup mint (about 1 bunch) (firmly packed)
Balsamic dressing
  • 75 ml extra-virgin olive oil
  • 2 small golden shallots, finely diced
  • 25 ml balsamic vinegar
  • Juice of ½ lemon
  • Pinch of caster sugar

Method

Main
  • 1
    For balsamic dressing, mix ingredients in a bowl, season to taste and set aside for flavours to develop (30 minutes).
  • 2
    Cut iceberg into large strips and radicchio into thin strips and transfer to a large bowl. Add watercress and mint, season to taste, add 80ml balsamic dressing, toss lightly to combine and serve immediately with extra dressing to the side.

Notes

This recipe is from the November 2010 issue of .

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  • Author: O Tama Carey, Andrew Cibej & Daniel Johnston