Green salad for now
If you’re going to eat salad for lunch, I say let it be a great, big, gorgeous gallimaufry. This salad is a long way from limp lettuce, cucumber that has seen better days and a few rock-hard tomato wedges. Use any green vegetable, salad or fruits you like.
— 200g Tenderstem or purple sprouting or small broccoli florets — 150g green beans, trimmed
— 150g frozen shelled edamame — 150g frozen or fresh peas
— 3 tbsp olive oil — 1 garlic clove, peeled and finely chopped — 150g crème fraîche, sour cream or Greek yogurt — small bunch of basil, leaves picked — small bunch of mint, leaves picked
— 3 tarragon sprigs, leaves picked — juice of 1 lemon — 150g baby spinach leaves or lamb’s lettuce — 1 large apple, finely sliced
— ½ fennel bulb, trimmed and inner part finely sliced — 2 avocados, flesh cut into bite-size pieces — 1 small lettuce, such as little gem, leaves separated
Bring a large pan of salted water to the boil and have a bowl of iced or very cold water ready to refresh the vegetables.
Cook the broccoli, beans, edamame and peas in separate batches, for about two minutes each, until just tender. As each batch cooks, remove it from the water using a slotted spoon and transfer it to the cold water to chill, before draining well.
Blend together the olive oil, garlic and crème fraîche (or alternative) in a bowl, and season with salt and freshly ground black pepper to taste. Add half the herbs and all the lemon juice, and blend again to make a smooth dressing.
Assemble the drained vegetables with the remaining herbs, and add the spinach leaves or lamb’s lettuce, apple, fennel, avocado and lettuce. Season with salt and pepper to taste, then serve with the dressing.