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Summer Salad With Watercress Dressing

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Ingredients
  New potatoes 550 Gram, scrubbed
  Shelled broad beans 200 Gram
  Fresh asparagus 200 Gram
  Peas 100 Gram
  Prosciutto 90 Gram, sliced into ribbons
  Fresh watercress 50 Gram, roughly chopped
  Olive oil 6 Tablespoon
  Cider vinegar 2 Tablespoon
  Caster sugar 1 Pinch
  Mixed salad leaves 125 Gram (1 Bag)
  Pecorino cheese 100 Gram, shaved
Directions

GETTING READY
1. Boil potatoes in salted water for 5 minutes.
2. Drain in a colander and allow to cool slightly
3. When cool enough to handle, cut each potato into half.
4. Drop beans and asparagus in boiling water for 2 minutes.
5. Drain in colander and peel skin of beans. Keep aside.
6. In the same boiling water, boil the peas for 1 minute.
7. Drain and refresh.

MAKING
8. In a large salad bowl, toss all vegetables and ham.
9. In a food processor, combine watercress, oil, vinegar and sugar
10. Pulse until pureed and well blended.
11. Adjust the seasoning.

SERVING
12. Toss salad leaves in a little dressing to coat well.
13. Divide between 4 plates.
14. Mound the tossed salad over the bed of lettuce.
15. Drizzle remaining dressing
16. Garnish with cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Interest: 
Summer, Everyday
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
4

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