Green salad for now

The Daily Telegraph - Telegraph Magazine - - The Cut | Food -

Serves 4

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.

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