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Watercress salad with boiled Jersey Royals, roast shallots & pickled radish

Watercress salad with boiled Jersey Royals, roast shallots & pickled radish

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 as a side

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
Nutrition: Per serving
NutrientUnit
kcal221
fat13g
saturates2g
carbs22g
sugars12g
fibre3g
protein3g
salt0.1g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, May 2020

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