Iceberg and watercress salad with balsamic dressing


  • Serves 8 people

  • ½ head iceberg lettuce
  • 1 head radicchio
  • 2 cups (firmly packed) watercress sprigs
  • ½ cup (firmly packed) mint (about 1 bunch)
  • 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
01   For balsamic dressing, mix ingredients in a bowl, season to taste and set aside for flavours to develop (30 minutes).
02   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.
This recipe is from the November 2010 issue of Australian Gourmet Traveller.
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