Summer salad
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
A crunchy salad topped with a zingy dressing makes for a lovely lunch.
From What to Eat Now
Ingredients
- broad beans: 250g/9oz baby broad beans, pods removed
- carrots: 300g/10陆oz baby carrots, scrubbed, green bases left on
- radishes: 1 bunch radishes, trimmed, cut in half
- peas: 100g/3陆oz fresh peas, pods removed
- mint: Small handful fresh mint leaves, torn
- lemon balm: 6 lemon balm leaves, torn (optional)
- chives: Small bunch fresh chives
- parsley: Large handful fresh, young curly-leaved parsley leaves, chopped
- Little Gem lettuce: 1 Little Gem lettuce, or similar crisp lettuce, core removed, leaves separated
For the vinaigrette
- white wine vinegar: 2 tbsp white wine vinegar
- Dijon mustard: 2 tsp Dijon mustard
- caster sugar: 1 heaped tsp caster sugar
- salt: Pinch sea salt flakes
- sunflower oil: 3陆 tbsp sunflower oil
- olive oil: 3陆 tbsp olive oil
- black pepper: Salt and freshly ground black pepper
Method
Cook the beans in a pan of salted, boiling water for 2-3 minutes, or until tender. Drain well, then refresh in cold water and peel away the outer membranes.
Cook the carrots in a pan of boiling water for 3-4 minutes, or until just tender. Drain well, then refresh in cold water.
Place the cooked beans and carrots, the radishes, peas, mint leaves, lemon balm leaves (if using), chives, chopped parsley and lettuce leaves, into a bowl and mix well to combine. Set aside.
For the vinaigrette, whisk together the white wine vinegar, mustard, sugar and salt in a bowl until smooth and well combined. Gradually whisk in the sunflower oil and olive oil until the mixture has thickened and is glossy. Season, to taste, with salt and freshly ground black pepper.
To serve, drizzle the vinaigrette over the summer salad and mix well to coat the leaves. Divide equally among four serving plates.
