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BLANCHED SALAD
1 large carrot, scrubbed and cut into match sticks
1 medium head broccoli, cut into florets
1 bunch watercress, washed well, and roughly chopped
Bring a large pan of water to the boil. Blanch each of the vegetables
separately. Add the carrots to the pan and remove with a slotted spoon
just as the water starts to return to the boil. Next add the broccoli,
again removing just before the water starts to re-boil. And finally add
the watercress, removing as before.
Gently stir together.
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