Watercress & potato salad with anchovy dressing

10-30 minutes 200 kcal or less 30-60 minutes 6 servings anchovies anchovy extra-virgin olive oil garlic clove garlic cloves green bean green beans jersey royal potato jersey royal potatoes lunch main meal salad mains potato salad quick radish radishes red wine vinegar salad recipes side salad spring summer summer salads watercress

N/A

Serves 6 as a side dish or 4 as a starter

Source

Ingredients

250g Jersey Royal potato 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

Method

Boil the potatoes in salted water for 8-10 mins until just tender, then drain and leave to cool. Prepare a bowl of iced water. In a separate pan, boil the beans for 3-4 mins until just cooked with a slight crunch. Drain, refresh in the iced water, then drain again. Keep all the salad ingredients separate until ready to serve.

To make the dressing, use a mortar and pestle to crush the garlic with a tiny pinch of salt. Mash the anchovies into the garlic, then stir in the olive oil and red wine vinegar.

When ready to serve, toss all the salad ingredients together with half the dressing, then serve the rest of the dressing separately for drizzling over.