Spring salad with watercress dressing
Savour all the flavours of an Italian spring with this salad with a British twist
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 35-40 minutes
- 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.
- 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, sugar 0.5g, salt 1.57 g
Recipe from Good Food magazine, May 2004.
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 35-40 minutes
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, sugar 0.5g, salt 1.57 g
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21 November 2007
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