Spring salad with watercress dressing

Recipe uploaded by

Maxine Clark

3 ratings

Recipe by Maxine Clark

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1909/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.