Watercress & Potato Salad with Anchovy Dressing
|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)|
|Garlic clove||1 Large (Plump)|
|Extra virgin olive oil||2 1⁄2 Fluid Ounce (75 Milliliter)|
|Red wine vinegar||1 Tablespoon|
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.