finest* potato, tomato and anchovy salad with horseradish dressing recipe

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  • Serves 6
  • 15mins to prepare and 15mins to cook
  • 94 calories / serving
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Fresh vegetables like potatoes and tomatoes are the perfect choice to balance the salty sharpness of the anchovies and the warm intensity of the horseradish dressing in this tasty salad.

Cook the potatoes in a pan of salted boiling water for 15 minutes or until tender. Drain and then cool in cold water. Leave to cool completely.

Scatter half the watercress over the base of a large flat wide bowl. Then cut the potatoes into wedges and layer over the watercress with the tomato wedges. Scatter over the chopped anchovy and the rest of the watercress.

Whisk together the horseradish sauce, lemon juice, cream, 2 tsp water (to loosen the dressing), chopped parsley with a little salt and pepper.

When ready to serve, drizzle over the dressing and toss together. 

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  • Ingredients

  • 400g (13oz) finest* Venezia potatoes
  • 4 finest* perino tomato, cut into wedges
  • 85g (3oz) watercress
  • 6 finest* silver anchovy fillets, roughly chopped
  • 1tbsp finest* horseradish sauce
  • 15ml (1tbsp) lemon juice
  • 60ml (4tbsp) single cream
  • 1tbsp flat leaf parsley, finely chopped
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  • Energy 396kj 94kcal 5%
  • Fat 2.7g 4%
  • Saturates 1.3g 6%
  • Sugars 2.8g 3%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 13g Protein 3.4g Fibre 2.4g

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