Spring Salad With Watercress Dressing
This vibrant and fresh salad combines new potatoes, broad beans, asparagus, peas, and prosciutto with a bright and flavorful dressing. The mix of textures…
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Cooking tools:
- Pot
- Saucepan
- Fine-mesh sieve
- Colander
- Blender
- Food processor
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plate
- Stove
Ingredients
- 550g new potatoes , scrubbed
- 800g young broad beans in the pod (to give about 200g/8oz shelled beans)
- 200g fresh young asparagus
- 400g young peas in the pod (to give about 100g/4oz shelled peas)
- 90g pack prosciutto , sliced into ribbons
- 125g bag mixed salad leaves
- 100g pecorino cheese, shaved
- 50g fresh watercress , roughly chopped
- 6 tbsp extra-virgin olive oil
- 2 tbsp cider vinegar
- pinch sugar
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