Created by Abinger Cookery School in celebration of Surrey Day's Great Surrey Menu, this dish makes a fantastically fresh accompaniment using a range of tasty local produce
small capers, drained, rinsed and roughly chopped
extra virgin olive oil
- Chop the watercress and garlic, mixing with 1tsp sea salt until very fine
- Add the mustard and capers and combine.
- Transfer the mixture to a bowl and stir in the olive oil
- Add the vinegar, little by little, stirring and tasting as you go - trust your palate!