Spring Salad With Watercress Dressing

Ingredients

• 20 ounces new potatoes
• scrubbed
• 8 ounces shelled broad beans (1 lb 12 oz young broad beans in the pod
• to give you about)
• 8 ounces fresh young asparagus
• 4 ounces shelled young peas (14 oz young peas in the pod
• to give about)
• 1 (90 g) package prosciutto
• sliced into ribbons
• 1 (125 g) bag mixed salad greens
• 4 ounces pecorino cheese
• shaved
• 2 ounces watercress
• roughly chopped
• 6 tablespoons extra virgin olive oil
• 2 tablespoons cider vinegar
• 1 pinch sugar

Instructions

1. Cook the potatoes in boiling salted water for 10-15 minutes until tender.
2. Drain and halve when cool enough to handle; set aside.
3. Blanch the shelled broad beans and the asparagus in boiling salted water for 2 to 3 minutes.
4. Drain in a sieve and cool under running cold water.
5. Drain again.
6. Fish out the asparagus.
7. Peel off the hard outer skins from the beans- (make a nick in the tops and pop the beans out) Blanch the shelled peas in a seperate pan for 1 minute.
8. Toss the asparagus, beans, peas, potatoes and prosciutto together.
9. For the dressing, put all the ingredients in a blender or food processor and blitz until really smooth and bright green.
10. Season with salt and pepper.
11. To serve, toss the salad leaves with a spoonful or two of the dressing and arrange on plates.
12. Pile the vegetable mixture on top, season, then drizzle over the remaining dressing and scatter with the pecorino.