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Spring salad with watercress dressing

Spring salad with watercress dressing

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Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 35-40 minutes
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal493
fat31g
saturates9g
carbs31g
sugars0.5g
fibre7g
protein25g
salt1.57g
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Ingredients

For the dressing

Method

  • STEP 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.

  • STEP 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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Overall rating

Rating: 5 out of 5.6 ratings
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