Spring salad with watercress dressing
- Preparation and cooking time
- Total time
- Ready in 35-40 minutes
- Easy
- Serves 4
Skip to ingredients
- 550g new potatoscrubbed
- 800g young broad beansin the pod (to give about 200g/8oz shelled beans)
- 200g fresh young asparagus
- 400g young peasin the pod (to give about 100g/4oz shelled peas)
- 90g pack prosciuttosliced into ribbons
- 125g bag mixed salad leaves
- 100g pecorinocheese, shaved
For the dressing
- 50g fresh watercressroughly chopped
- 6 tbsp extra-virgin olive oil
- 2 tbsp cider vinegar
- pinch sugar
Nutrition: per serving
- kcal493
- fat31g
- saturates9g
- carbs31g
- sugars0.5g
- fibre7g
- protein25g
- salt1.57g
Method
step 1
Cook the potatoes in boiling salted water for 10-15 minutes until tender. Drain and halve when cool enough to handle; set aside. Blanch the shelled broad beans and the asparagus in boiling salted water for 2-3 minutes. Drain in a sieve and cool under running cold water. Drain again, fish out the asparagus, then peel off the hard outer skins from the beans – make a nick in the tops and pop the beans out. Blanch the shelled peas in a separate pan for 1 minute. Toss the asparagus, beans, peas, potatoes and prosciutto together.
step 2
For the dressing, put all the ingredients in a blender or food processor and blitz until really smooth and bright green. Season with salt and pepper. To serve, toss the salad leaves with a spoonful or two of dressing and arrange on plates. Pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.
