"A great salad from Simon Rimmer of Green vegetarian Restaurant in Manchester. You can make this out of season using Anya potatoes"
golden caster sugar
extra virgin olive oil
white wine vinegar
lemon, juice of
cooked jersey royal potatoes
shallots, finely chopped
4 cups watercress or 4 cups
salad leaves, of your choice
To make the dressing place the yolk, sugar and mustard in a bowl and beat together. Beat in the oil slowly until the mixture thickens to a mayo consistency. Once at this stage whisk in the lemon juice and oregano.
slice the radishes and halve the potatoes. Place in a bowl with the onion and add half the dressing - mix well.
Gently mix in the watercress or greens and serve with crusty bread and extra dressing.