Watercress salad with boiled Jersey Royals, roast shallots & pickled radish
- Preparation and cooking time
- Serves 4 as a side
- 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
- 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.