Spring Salad With Watercress Dressing

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.