Watercress & potato salad with anchovy dressing - Good Food Middle East
This peppery collection of summer garden ingredients is all you’ll need to serve alongside chargrilled meat or fish
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Cooking tools:
- Mortar and pestle
- Kitchen scale
- Pot
- Saucepan
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Fork
- Spoon
- Serving bowl
- Serving platter
- Stove
Ingredients
- 250g Jersey Royal potatoes scrubbed, then halved or quartered
- 140g fine green beans, trimmed
- 85g garden radishes, trimmed and sliced
- large bunch (about 150g) watercress
- 1 plump garlic clove
- 2 anchovy fillets
- 75ml extra-virgin olive oil
- 1 tbsp red wine vinegar
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