Spring Salad With Watercress Dressing
This vibrant and fresh salad combines new potatoes, broad beans, asparagus, peas, and prosciutto with a bright and flavorful dressing. The mix of textures and flavors creates a delicious and colorful dish perfect for a light lunch or a side dish. Garnished with shaved pecorino, it's a delightful and satisfying meal that celebrates the best of spring produce.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 4
Nutrition
- Calories: 493 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 31 grams carbohydrates
- Sugar Content: 0.5 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 1.57 milligram of sodium
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