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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