Spring salad with watercress dressing
By Maxine Clark
Contains pork – recipe is for non-Muslims only
Savour all the flavours of an Italian spring with this salad with a British twist
- Ready in 35-40 minutes
- Serves 4
- Easy
Nutrition per serving
-
kcal 493
-
fat 31g
-
saturates 9g
-
carbs 31g
-
sugars 0.5g
-
fibre 7g
-
protein 25g
-
salt 1.57g
Ingredients
- 550g new potatoes, 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
Method
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.
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.
