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Watercress & Potato Salad With Anchovy Dressing

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Ingredients
  Potatoes 9 Ounce, scrubbed, then halved / quartered (250 Gram, Jersey Royal)
  Fine green beans 5 Ounce, trimmed (140 Gram)
  Radishes 3 Ounce, trimmed and sliced (85 Gram, Garden Variety)
  Watercress 150 Gram (1 Large Bunch)
For dressing
  Garlic clove 1 Large (Plump)
  Anchovy fillets 2
  Extra virgin olive oil 2 1⁄2 Fluid Ounce (75 Milliliter)
  Red wine vinegar 1 Tablespoon
Directions

1. 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.
2. 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.
3. 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Potato
Interest: 
Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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