Insalata primavera

AT A GLANCE

  • Serves 4 people

Use any combination of spring vegetables in this salad, but aim for a contrast of flavours and textures. New-season broad beans are generally small and tender, meaning they can be served raw. If yours are on the large side, blanch and refresh them before peeling.

  • 3 bunches asparagus, trimmed and thinly sliced lengthways on a mandoline
  • 3 zucchini, thinly sliced lengthways on a mandoline
  • 300 gm small podded broad beans (about 600gm unpodded), shelled
  • 2 spring onions, thinly sliced
  • 1½ cups (loosely packed) young dandelion leaves
  • ¾ cup mint
  •  
  • Mint Dressing
  • 100 ml extra-virgin olive oil
  • ⅓ cup finely chopped mint
  • Juice of 1 lemon, or to taste
  • 1 tbsp apple cider vinegar
  • 1 garlic clove, finely chopped
01   For mint dressing, mix ingredients in a bowl and season to taste.
02   Combine asparagus, zucchini, broad beans and spring onion in a large bowl, drizzle with mint dressing to taste and toss lightly to combine. Scatter with dandelion and mint, drizzle with extra dressing and serve.

Topics:

HEALTHY, BROAD BEANS, MINT, SALAD, ZUCCHINI, ASPARAGUS, SPRING

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Oct 2017

Oct 2017

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