Spring salad with watercress dressing

Spring salad with watercress dressing

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(5 ratings)

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Cooking time

Ready in 35-40 minutes

Skill level

Easy

Servings

Serves 4

Savour all the flavours of an Italian spring with this salad with a British twist

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
493
protein
25g
carbs
31g
fat
31g
saturates
9g
fibre
7g
sugar
0.5g
salt
1.57g

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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Method

  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.

Recipe from Good Food magazine, May 2004

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Comments

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abident's picture
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yuck- the salad dressing tastes what pond water tastes like (i should imagine!) Its going to need a lot of extra ingredients to save it now. boo.

Olivoyl's picture
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The watercress dressing was really different - it seemed a bit too thick so rather than adding more oil I used natural yoghurt. Just about any veg would work with this.

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

teachuk1's picture
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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.

janebm's picture
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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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