Name: Watercress & potato salad with anchovy dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 6 as a side dish or 4 as a starter
Cuisine: British
Ingredients: 250g Jersey Royal potato scrubbed, then halved or quartered; 140g fine green beans trimmed; 85g garden radishes trimmed and sliced; large bunch (about 150g) watercress; 1 plump garlic clove; 2 anchovy fillets; 75ml extra-virgin olive oil; 1 tbsp red wine vinegar

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Watercress & potato salad with anchovy dressing

Watercress & potato salad with anchovy dressing

Good Food team

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Serves 6 as a side dish or 4 as a starter

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 5 out of 5.1 ratingRate

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This peppery collection of summer garden
ingredients is all you’ll need to serve
alongside chargrilled meat or fish

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Ingredients

Nutrition

Units:

MetricUS

250g Jersey Royal potato

scrubbed, then halved or quartered
140g fine green beans

trimmed
85g garden radishes

trimmed and sliced
large bunch (about 150g) watercress

For the dressing

1 plump garlic clove
2 anchovy

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

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Nutrition: per serving

kcal148
fat12g
saturates2g
carbs8g
sugars2g
fibre2g
protein2g
salt0.18g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

TIP

To serve this side salad as a starter, pile the salad onto a plate and serve each portion with a halved soft-boiled egg latticed with finely sliced anchovy.

WATERCRESS

The peppery flavour and soft leaf and stem make it far superior to rocket. It doesn’t keep very well and is best eaten within a few days of buying. If you are picking it wild, make sure it’s growing in clean flowing water. Watercress will absorb impurities, so don’t use any that has been sitting in stagnant water.

Recipe from Good Food magazine, June 2009

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