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
For the dressing
- 1 plump garlic clove
- 2 anchovy fillets
- 75ml extra-virgin olive oil
- 1 tbsp red wine vinegar
Method
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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.
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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.
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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.