Spring salad with watercress dressing

Spring salad with watercress dressing

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(6 ratings)

Ready in 35-40 minutes


Serves 4

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

Nutrition and extra info

Nutrition: per serving

  • kcal493
  • fat31g
  • saturates9g
  • carbs31g
  • sugars0.5g
  • fibre7g
  • protein25g
  • salt1.57g
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  • 550g new potato, scrubbed
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 800g young broad beans in the pod (to give about 200g/8oz shelled beans)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable – they grow in…

  • 200g fresh young asparagus



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 400g young peas in the pod (to give about 100g/4oz shelled peas)



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 90g pack prosciutto, sliced into ribbons



    Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…

  • 125g bag mixed salad leaves
  • 100g pecorino cheese, shaved

For the dressing

  • 50g fresh watercress, roughly chopped



    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 6 tbsp extra-virgin olive oil
  • 2 tbsp cider vinegar
  • pinch sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…


  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.

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Comments, questions and tips

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28th Mar, 2017
I added a clove of garlic to the dressing for an added kick. Heavenly! Spring on a plate!
3rd Sep, 2014
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.
31st May, 2012
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.
1st Jul, 2008
really nice flavours, i added chopped raw mange tout which gave it a real crunch
27th Mar, 2008
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.
21st Nov, 2007
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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