Watercress & potato salad with anchovy dressing

Watercress & potato salad with anchovy dressing

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(1 ratings)

Prep: 10 mins Cook: 20 mins


Serves 6 as a side dish or 4 as a starter
This peppery collection of summer garden ingredients is all you’ll need to serve alongside chargrilled meat or fish

Nutrition and extra info

Nutrition: per serving

  • kcal148
  • fat12g
  • saturates2g
  • carbs8g
  • sugars2g
  • fibre2g
  • protein2g
  • salt0.18g
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  • 250g Jersey Royal potato scrubbed, then halved or quartered
  • 140g fine green beans, trimmed
  • 85g garden radishes, trimmed and sliced



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • large bunch (about 150g) watercress



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

For the dressing

  • 1 plump garlic clove
  • 2 anchovy fillets



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 75ml extra-virgin olive oil
  • 1 tbsp red wine vinegar


  1. Boil the potatoes in salted water for 8-10 mins until just tender, then drain and leave to cool. Prepare a bowl of iced water. In a separate pan, boil the beans for 3-4 mins until just cooked with a slight crunch. Drain, refresh in the iced water, then drain again. Keep all the salad ingredients separate until ready to serve.

  2. To make the dressing, use a mortar and pestle to crush the garlic with a tiny pinch of salt. Mash the anchovies into the garlic, then stir in the olive oil and red wine vinegar.

  3. When ready to serve, toss all the salad ingredients together with half the dressing, then serve the rest of the dressing separately for drizzling over.

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Comments, questions and tips

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jacquil's picture
3rd Jun, 2011
This was lovely, really enjoyed it and will be making again for a dinner party. Excluded the radishes and anchovy as I had neither. Wonder what extra the anchovy would bring to the dish?
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