Watercress salad with boiled Jersey Royals, roast shallots & pickled radish
- Rosie Birkett
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Serves 4 as a side
Easy
Prep: 10 mins
Cook: 45 mins
A star rating of 2.5 out of 5.2 ratingsRate
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Make the most of springtime Jersey Royals in this vibrant salad, with roasted shallots, pickled radish, mint and watercress
Dairy-free
Egg-free
Gluten-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
100g watercress
-
1 tbsp rice wine
or cider vinegar
-
2 tbsp caster sugar
-
3 radish
thinly sliced lengthways
-
4 banana shallots
halved
-
50ml olive oil
-
300g Jersey Royal potatoes
-
1 mint sprig
-
cider vinegar
to serve
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Nutrition: Per serving
- kcal221
- fat13g
- saturates2g
- carbs22g
- sugars12g
- fibre3g
- protein3g
- salt0.1g
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Method
-
step 1
Wash the watercress and leave to soak in a large bowl of cold water.
-
step 2
Whisk the vinegar with the sugar and a pinch of salt. Toss the radish in the vinegar and leave to pickle.
-
step 3
Heat the oven to 200C/180C fan/gas 6. Put the shallots in a roasting tray and coat in the olive oil. Season. Arrange the shallots cut-side down and roast for 45 mins.
-
step 4
Meanwhile, put the potatoes and mint in a pan. Cover with cold water, bring to the boil and cook for 10 mins until tender. Leave to cool in the water, then drain, cutting any bigger potatoes in half.
-
step 5
Peel off the roasted shallot skins and discard. Pull apart the shallot halves and toss in a salad bowl with the potatoes, dressing and the roasting oil. Drain the watercress, then add that, season, and scatter over the pickled radishes and a little cider vinegar. Toss everything together and serve.
Recipe from Good Food magazine, May 2020
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A star rating of 2.5 out of 5.2 ratings
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