Spring salad with watercress dressing

Spring salad with watercress dressing

  • 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.

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    Rating: 5 out of 5.6 ratings
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