Summer Salad With Watercress Dressing Recipe
Ingredients
| 550 g new potatoes, scrubbed | ||
| 200 g shelled broad beans | ||
| Asparagus | 200 Gram | |
| Peas | 100 Gram | |
| 90 g pack prosciutto, sliced into ribbons | ||
| Watercress | 50 Gram, roughly chopped | |
| Olive oil | 6 Tablespoon | |
| 2 tbsp cider vinegar pinch caster sugar | ||
| 125 g bag mixed salad leaves | ||
| 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.
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.
Chef
