Name: Spring salad with watercress dressing
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 550g new potato scrubbed; 800g young broad beans in the pod (to give about 200g/8oz shelled beans); 200g fresh young asparagus; 400g young peas in the pod (to give about 100g/4oz shelled peas); 90g pack prosciutto sliced into ribbons; 125g bag mixed salad leaves; 100g pecorino cheese, shaved; 50g fresh watercress roughly chopped; 6 tbsp extra-virgin olive oil; 2 tbsp cider vinegar; pinch sugar

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Spring salad with watercress dressing

Spring salad with watercress dressing

Maxine Clark

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Serves 4

Easy

Total time: 35 mins

Ready in 35-40 minutes

A star rating of 3.8 out of 5.9 ratingsRate

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Savour all the flavours of an Italian spring with this salad with a British twist

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Ingredients

Nutrition

Units:

MetricUS

550g new potato

scrubbed
800g young broad beans

in the pod (to give about 200g/8oz shelled beans)
200g fresh young asparagus
400g young peas

in the pod (to give about 100g/4oz shelled peas)
90g pack prosciutto

sliced into ribbons
125g bag mixed salad leaves
100g pecorino

cheese, shaved

For the dressing

50g fresh watercress

roughly chopped
6 tbsp extra-virgin olive oil
2 tbsp cider vinegar
pinch sugar

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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.

Recipe from Good Food magazine, May 2004

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A star rating of 3.8 out of 5.9 ratings

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