Spring salad with watercress dressing

Name: Spring salad with watercress dressing
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 550 grams new potato, scrubbed; 800 grams young broad beans in the pod (to give about 200g 8oz shelled beans); 200 grams fresh young asparagus; 400 grams young peas in the pod (to give about 100g 4oz shelled peas); 90 grams pack prosciutto, sliced into ribbons; 125 grams mixed salad leaves; 100 grams pecorino cheese, shaved; 50 grams fresh watercress, roughly chopped; 6 Tbsps extra-virgin olive oil; 2 Tbsps cider vinegar; 1 pinch pinch sugar

If you want to add more gluten free recipes to your repertoire, Spring salad with watercress dressing might be a recipe you should try. One serving contains 1073 calories, 36g of protein, and 69g of fat. This recipe serves 4. Spring will be even more special with this recipe. If you have new potato, pecorino cheese, cider vinegar, and a few other ingredients on hand, you can make it. It works best as a main course, and is done in approximately 35 minutes. Users who liked this recipe also liked Watercress Salad with Lime Dressing, Watercress Salad With Tequila Tangerine Dressing, and Watercress and Mango Salad with Ginger Dressing.

Instructions

Cook the potatoes in boiling salted water for 10-15 minutes until tender.

Ingredients you will need

Potato

Water

Drain and halve when cool enough to handle; set aside. Blanch the shelled broad beans and the asparagus in boiling salted water for 2-3 minutes.

Ingredients you will need

Fava Beans

Asparagus

Water

Drain in a sieve and cool under running cold water.

Ingredients you will need

Water

Equipment you will use

Sieve

Drain again, fish out the asparagus, then 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 separate pan for 1 minute. Toss the asparagus, beans, peas, potatoes and prosciutto together.

Ingredients you will need

Prosciutto

Asparagus

Potato

Beans

Fish

Peas

Pop

Equipment you will use

Frying Pan

For the dressing, put all the ingredients in a blender or food processor and blitz until really smooth and bright green. Season with salt and pepper. To serve, toss the salad leaves with a spoonful or two of dressing and arrange on plates. Pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.

Ingredients you will need

Salt And Pepper

Vegetable

Pecorino

Equipment you will use

Food Processor

Blender

Equipment

Ingredients

Servings:

550grams

new potato, scrubbed 800grams

young broad beans in the pod (to give about 200g 8oz shelled beans)200grams

fresh young asparagus 400grams

young peas in the pod (to give about 100g 4oz shelled peas)90grams

pack prosciutto, sliced into ribbons 125grams

mixed salad leaves 100grams

pecorino cheese, shaved 50grams

fresh watercress, roughly chopped 6Tbsps

extra-virgin olive oil 2Tbsps

cider vinegar 1pinch

pinch sugar

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.