Spring salad with watercress dressing

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Maxine Clark

3 ratings

Recipe by Maxine Clark

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1. Cook the potatoes in boiling salted water for 10-15 minutes until tender. Drain and halve when cool enough to handle; set aside. Blanch the shelled broad beans and the asparagus in boiling salted water for 2-3 minutes. Drain in a sieve and cool under running cold water. Drain again, fish out the asparagus, then peel off the hard outer skins from the beans - make a nick in the tops and pop the beans out. Blanch the shelled peas in a separate pan for 1 minute. Toss the asparagus, beans, peas, potatoes and prosciutto together.
2. For the dressing, put all the ingredients in a blender or food processor and blitz until really smooth and bright green. Season with salt and pepper. To serve, toss the salad leaves with a spoonful or two of dressing and arrange on plates. Pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.

Per serving

493 kcalories, protein 25g, carbohydrate 31g, fat 31 g, saturated fat 9g, fibre 7g, salt 1.57 g

Latest comments and suggestions

• Jane

  21 November 2007

  Jane rated and commented on this recipe

  

  Wonderful, vibrant salad I have made again & again. I add the rest of the packet of watercress to the salad leaves & for a substantial main course I would use around 900g potatoes for 4 people.

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• BARBARA

  27 March 2008

  BARBARA rated and commented on this recipe

  

  Excellent salad. I was feeding people with hearty appetites so although this was made to accompany a meat dish i increased potatoes to satisfy hungry diners. Everyone asked for more.

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• louisa

  01 July 2008

  louisa rated and commented on this recipe

  

  really nice flavours, i added chopped raw mange tout which gave it a real crunch

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Ingredients

• 550g new potatoes , scrubbed
• 800g young broad beans in the pod (to give about 200g/8oz shelled beans)
• 200g fresh young asparagus
• 400g young peas in the pod (to give about 100g/4oz shelled peas)
• 90g pack prosciutto , sliced into ribbons
• 125g bag mixed salad leaves
• 100g pecorino cheese, shaved

FOR THE DRESSING

• 50g fresh watercress , roughly chopped
• 6 tbsp extra-virgin olive oil
• 2 tbsp cider vinegar
• pinch sugar

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Serves 4

Preparation and cooking times

Ingredients

• 550g new potatoes , scrubbed
• 800g young broad beans in the pod (to give about 200g/8oz shelled beans)
• 200g fresh young asparagus
• 400g young peas in the pod (to give about 100g/4oz shelled peas)
• 90g pack prosciutto , sliced into ribbons
• 125g bag mixed salad leaves
• 100g pecorino cheese, shaved

FOR THE DRESSING

• 50g fresh watercress , roughly chopped
• 6 tbsp extra-virgin olive oil
• 2 tbsp cider vinegar
• pinch sugar

Per serving

493 kcalories, protein 25g, carbohydrate 31g, fat 31 g, saturated fat 9g, fibre 7g, salt 1.57 g

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