Spring salad with watercress dressing
All the flavours of Italian spring vegetables are in this fresh salad, along with a couple of British stalwarts
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INGREDIENTS:
550g new potatoes, scrubbed
800g young broad beans in the pod (to give about 200g shelled beans)
200g fresh young asparagus
400g young peas in the pod (to give about 100g shelled peas)
90g pack of 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 of sugar
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PREPARATION:
1. Cook the potatoes in boiling, salted water for 10-15 minutes, until tender. Drain and halve, and set aside. Blanch the shelled broad beans and the asparagus in boiling salted water for 2-3 minutes. Drain and cool under cold water. Drain again, then peel off the outer skins of the beans - make a nick in the tops and pop the beans out. Blanch the shelled peas for 1 minute. Toss the asparagus, beans, peas, potatoes and prosciutto together.
2. For the dressing, put all the ingredients in a blender and blitz until really smooth. Season with salt and pepper.
3. To serve, toss the leaves with a spoonful of dressing and arrange on plates. Pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.
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PREP/COOK
INFORMATION:
Prep time:
35 minutes
Serves: 4
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Source: BBC Good Homes magazine
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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