Watercress & potato salad with anchovy dressing
Serves 6 as a side dish or 4 as a starter
Easy
Prep:
Cook:
This peppery collection of summer garden
ingredients is all you’ll need to serve
alongside chargrilled meat or fish
Skip to ingredients
- 250g Jersey Royal potatoscrubbed, then halved or quartered
- 140g fine green beanstrimmed
- 85g garden radishestrimmed and sliced
- large bunch (about 150g) watercress
For the dressing
- 1 plump garlic clove
- 2 anchovyfillets
- 75ml extra-virgin olive oil
- 1 tbsp red wine vinegar
Nutrition: per serving
- kcal148
- fat12g
- saturates2g
- carbs8g
- sugars2g
- fibre2g
- protein2g
- salt0.18glow
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.
