Watercress & potato salad with anchovy dressing

• Jersey Royal potato↗250g g

  scrubbed, then halved or quartered

• fine green beans↗140g g

  trimmed

• garden radishes↗85g g

  trimmed and sliced

• watercress g

  large bunch (about 150g)

• garlic clove↗
• anchovy↗

  fillets

• extra-virgin olive oil↗75ml ml
• red wine vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.