Herb salad

Women's Health (South Africa) - - FOOD HUB -

FOR THE SALAD Hand­ful as­sorted baby let­tuce Hand­ful each of the fol­low­ing fresh herbs: basil, co­rian­der, flat-leaf pars­ley, mint, rocket Bunch spring onions or chives 2 tbsp almonds or pine nuts 10 as­para­gus spears 1 red onion, diced 1 av­o­cado, sliced Water­cress or sprouts 2 baby fen­nel bulbs, thinly sliced Small baby toma­toes, halved (op­tional) Salt and freshly ground black pep­per Parme­san (op­tional)

FOR THE DRESS­ING ½ tsp dried dill 1 ½ tsp Di­jon mus­tard 45ml fresh lemon juice Pinch of black pep­per Pinch of salt 1 ½ tsp su­gar 60ml olive oil 1 tbsp white-wine vine­gar

1/ For the salad, rinse the leaves and herbs. Dry and chop coarsely. 2/ Finely chop and add the spring onions or chives. 3/ Toast the almonds or pine nuts in the oven, then set aside to cool. 4/ Cook the as­para­gus in salted wa­ter for ap­prox­i­mately five min­utes, de­pend­ing on thick­ness. Re­fresh in cold wa­ter as soon as they are cooked, but still firm. Drain, cut into one- to two-cen­time­tre lengths and add to the salad. 5/ Add the onion, av­o­cado, water­cress or sprouts, nuts, fen­nel, toma­toes (if us­ing) and salt and pep­per. Gen­tly mix the salad. 6/ For the dress­ing, place all the in­gre­di­ents into a small bowl and beat well with a whisk un­til the mix­ture emul­si­fies. 7/ Beat again be­fore pour­ing over the salad. Use just enough dress­ing to moisten the salad. Toss gen­tly. The left­over dress­ing can be stored in the fridge for later. 8/ If you are go­ing to serve the salad with Parme­san, ei­ther grate it very finely or slice thinly us­ing a veg­etable peeler or man­dolin. Scat­ter over the salad.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.