Watercress & Potato Salad With Anchovy Dressing
In this vibrant salad, tender Jersey Royal potatoes, fine green beans, crunchy garden radishes, and peppery watercress come together to create a refreshing and flavorful dish. Tossed in a garlicky anchovy dressing, this salad is a perfect balance of textures and tastes, making it a delightful addition to any meal.
— Constant Cookbook
Ingredients
- 250g Jersey Royal potatoes scrubbed, then halved or quartered
- 140g fine green beans , trimmed
- 85g garden radishes , trimmed and sliced
- large bunch (about 150g) watercress
- 1 plump garlic clove
- 2 anchovy fillets
- 75ml extra-virgin olive oil
- 1 tbsp red wine vinegar
Instructions
- 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.
- 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.
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
SERVES 6 as a side dish or 4 as a starter
Nutrition
- Calories: 148 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.18 milligram of sodium
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