- 250g Jersey Royal potato scrubbed, then halved or quartered
- 140g fine green beans, trimmed
- 85g garden radishes, trimmed and sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- large bunch (about 150g) watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
For the dressing
Boil the potatoes in salted water for 8-10 mins until just tender, then drain and leave to cool. Prepare a bowl of iced water. In a separate pan, boil the beans for 3-4 mins until just cooked with a slight crunch. Drain, refresh in the iced water, then drain again. Keep all the salad ingredients separate until ready to serve.
To make the dressing, use a mortar and pestle to crush the garlic with a tiny pinch of salt. Mash the anchovies into the garlic, then stir in the olive oil and red wine vinegar.
When ready to serve, toss all the salad ingredients together with half the dressing, then serve the rest of the dressing separately for drizzling over.
To serve this side salad as a starter, pile the salad onto a plate and serve each portion with a halved soft-boiled egg latticed with finely sliced anchovy.
The peppery flavour and soft leaf and stem make it far superior to rocket. It doesn’t keep very well and is best eaten within a few days of buying. If you are picking it wild, make sure it’s growing in clean flowing water. Watercress will absorb impurities, so don’t use any that has been sitting in stagnant water.