Spring Salad With Watercress Dressing Recipe

Name: Spring Salad With Watercress Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 ounces new potatoes, scrubbed; 8 ounces shelled broad beans (1 lb 12 oz young broad beans in the pod, to give you about); 8 ounces fresh young asparagus; 4 ounces shelled young peas (14 oz young peas in the pod,to give about); 1 (90 g) package prosciutto, sliced into ribbons; 1 (125 g) bag mixed salad greens; 4 ounces pecorino cheese, shaved; 2 ounces watercress, roughly chopped; 6 tablespoons extra virgin olive oil; 2 tablespoons cider vinegar; 1 pinch sugar

Servings: persons

20 ounces new potatoes, scrubbed
8 ounces shelled broad beans (1 lb 12 oz young broad beans in the pod, to give you about)
8 ounces fresh young asparagus
4 ounces shelled young peas (14 oz young peas in the pod,to give about)
1 (90 g) package prosciutto, sliced into ribbons
1 (125 g) bag mixed salad greens
4 ounces pecorino cheese, shaved
2 ounces watercress, roughly chopped
6 tablespoons extra virgin olive oil
2 tablespoons cider vinegar
1 pinch sugar

1
Cook the potatoes in boiling salted water for 10-15 minutes until tender.
2
Drain and halve when cool enough to handle; set aside.
3
Blanch the shelled broad beans and the asparagus in boiling salted water for 2 to 3 minutes.
4
Drain in a sieve and cool under running cold water.
5
Drain again.
6
Fish out the asparagus.
7
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 seperate pan for 1 minute.
8
Toss the asparagus, beans, peas, potatoes and prosciutto together.
9
For the dressing, put all the ingredients in a blender or food processor and blitz until really smooth and bright green.
10
Season with salt and pepper.
11
To serve, toss the salad leaves with a spoonful or two of the dressing and arrange on plates.
12
Pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 20 ounces new potatoes, scrubbed, 8 ounces shelled broad beans (1 lb 12 oz young broad beans in the pod, to give you about), 8 ounces fresh young asparagus, 4 ounces shelled young peas (14 oz young peas in the pod,to give about), and more.

Yes, Spring Salad With Watercress Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Spring Salad With Watercress Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions