Hereโs a rewritten recipe for Spring Salad with Watercress Dressing tailored for the “Love With Recipes” site. The recipe features detailed instructions and is formatted for clarity, providing a delightful and refreshing culinary experience.
Spring Salad with Watercress Dressing
Description:
This vibrant spring salad captures the essence of Italian primavera, bringing together a medley of fresh vegetables and the rich, punchy flavor of a homemade watercress dressing. Itโs a delightful choice for a light supper or a refreshing lunch that will invigorate your taste buds and lift your spirits.
Prep Time: 35 minutes
Cook Time: None
Total Time: 35 minutes
Recipe Category: Under 60 Minutes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| New potatoes | 20 |
| Broad beans | 8 |
| Asparagus | 8 |
| Peas | 4 |
| Prosciutto | 1 |
| Watercress | 1 bunch |
| Extra virgin olive oil | 4 tbsp |
| Cider vinegar | 2 tbsp |
| Sugar | 6 tsp |
| Salt | To taste |
| Pepper | To taste |
Nutritional Information (Per Serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 477.7 kcal |
| Total Fat | 28.3 g |
| Saturated Fat | 7.8 g |
| Cholesterol | 29.5 mg |
| Sodium | 621.1 mg |
| Carbohydrates | 39.9 g |
| Fiber | 8 g |
| Sugars | 3.8 g |
| Protein | 18.2 g |
Instructions
-
Prepare the New Potatoes:
Begin by placing the new potatoes in a large pot of boiling salted water. Cook them for about 10 to 15 minutes, or until they are tender when pierced with a fork. Once cooked, drain the potatoes and allow them to cool for a few minutes. When they are cool enough to handle, cut them in half and set aside. -
Blanch the Vegetables:
In a separate saucepan, bring another pot of water to a rolling boil. Add the shelled broad beans and the asparagus. Blanch the vegetables in the boiling water for approximately 2 to 3 minutes. After blanching, drain them using a sieve and immediately rinse them under cold running water to stop the cooking process. Drain again to remove excess water. -
Prepare the Broad Beans:
For the broad beans, carefully fish them out of the sieve. To remove the tough outer skins, make a small nick in the top of each bean and gently pop them out of their skins. This step is essential for achieving a tender and pleasant texture in your salad. -
Blanch the Peas:
In a separate small saucepan, blanch the shelled peas for about 1 minute. Afterward, drain them and set them aside. -
Combine the Salad Ingredients:
In a large mixing bowl, gently toss together the blanched asparagus, broad beans, peas, halved new potatoes, and torn prosciutto slices. The combination of textures and flavors will be the heart of your salad. -
Prepare the Watercress Dressing:
In a blender or food processor, combine the watercress, extra virgin olive oil, cider vinegar, and sugar. Blitz the mixture until it reaches a smooth and vibrant green consistency. Taste the dressing and season it with salt and pepper according to your preference. The dressing should have a fresh and bright flavor that complements the salad. -
Assemble the Salad:
To serve, take a generous handful of your favorite salad leaves and toss them with one or two spoonfuls of the prepared dressing until they are lightly coated. Arrange the dressed leaves artistically on individual plates. -
Finish and Garnish:
Pile the vegetable and prosciutto mixture on top of the salad leaves. Season lightly with additional salt and pepper if desired. Drizzle over any remaining watercress dressing and, for an elegant touch, scatter shavings of pecorino cheese over the top.
This Spring Salad with Watercress Dressing is not only a feast for the eyes but also a delightful symphony of flavors that celebrates the best of the season. Enjoy this light and refreshing dish as part of a leisurely lunch or as a bright accompaniment to your dinner table.
This version highlights the unique aspects of the dish while ensuring clarity and richness in the instructions, perfect for readers looking for a delightful cooking experience.
