Watercress and New Potato Salad Recipe
Joey O'Hare serves up a beautiful watercress and new potato salad, served up on a bed of creamy vegan watercress and cashew sauce for a luxurious finish.
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Skillet
- Colander
- Measuring spoon
- Spoon
- Stove
- Serving bowl
Ingredients
- 50g of cashew nuts, soaked for 2 hours
- 80g of watercress
- 1 lemon, juice only
- 1 tsp Dijon mustard
- 50ml of water
- 30ml of olive oil
- salt
- pepper
- tarragon leaves, 1 small handful
- 30g of blanched almonds, roasted
- 2 tbsp of white wine vinegar
- 4 tbsp of olive oil
- 400g of new potatoes, halved
- 1 tsp Marmite
- 2 tbsp of olive oil
- baby watercress, to garnish
- radishes, shaved, to garnish
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