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Spring Salad With Watercress Dressing

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“All the flavours of an Italian Primavera are here. Crisp, punchy flavour. A nice light supper or lunch.”

Ingredients Nutrition


  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.

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