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Ingredients
- 600g small kipfler potatoes (scrubbed)
- 2 bunches asparagus
- 6 eggs
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 1/2 tsp Dijon mustard
- pinch of sugar
- salt and pepper
- 4 cups baby watercress sprigs
- 4 anchovy fillets (exclude for vegetarians)
Method
Cook 600g small kipfler potatoes (scrubbed) in lightly salted boiling water over medium heat until tender. Cool, peel and slice into 1-2cm rounds. Cook 2 bunches asparagus in lightly salted boiling water for 3 minutes. Drain and refresh in iced water. Drain again. Cook 6 eggs in boiling water for 5-6 minutes. Cool under running water, then peel and halve. For dressing, whisk 1/2 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 1/2 tsp Dijon mustard, pinch of sugar, salt and pepper in a small bowl until smooth. Divide 4 cups baby watercress sprigs among plates, top with potatoes, half the asparagus and half the dressing. Place 4 anchovy fillets, eggs and remaining asparagus on top. Drizzle with remaining dressing.
