Watercress, Broad Bean and Asparagus Salad Recipe

Tasty watercress side dish
Yield: 4    Preparation Time: 15 mins    Cooking Time:
Asparagus and broad beans are simple springtime ingredients but when you add a poached egg to the mix, these ingredients turn into a delicious meal.


100g watercress, washed, drained and chopped
200g broad beans, after removing pods
400g asparagus, wooden ends trimmed off
4 eggs
Small bunch radishes, stalks and roots trimmed and sliced

For the dressing;
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon honey

Recipe Instructions

Cook the asparagus.
Pour 2 inches of water into a pan and cook the asparagus and broad beans covered for 5 minutes until they are tender. Drain off the water and set them aside.

Make the dressing.
Mix together all the dressing ingredients and stir well.

Make the salad.
Put the asparagus and broad beans on 4 plates and top with the radishes and watercress. Drizzle over the dressing.

Cook the eggs.
Pouch or hard boil the eggs. Place an egg on top of each salad.