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Watercress & potato salad with anchovy dressing
- 250g Jersey Royal potatoes scrubbed, then halved or quartered
- 140g fine green beans , trimmed
- 85g garden radishes , trimmed and sliced
- large bunch (about 150g) watercress
- 1 plump garlic clove
- 2 anchovy fillets
- 75ml extra-virgin olive oil
- 1 tbsp red wine vinegar
Directions:View on BBC Good Food
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