Chopped spring green salad

AT A GLANCE

  • Serves 6 - 8 people

If you're taking this salad to a picnic or barbecue, transport the greens and the dressing separately to avoid a soggy salad, then toss them together just before serving for perfect crispness.

  • 150 gm sugarsnap peas, trimmed
  • 150 gm green beans, trimmed and coarsely chopped
  • 150 gm (1¼ cups) frozen peas
  • 2 Lebanese cucumbers, coarsely chopped
  • 1 baby cos lettuce, coarsely chopped
  •  
  • Feta dressing
  • 100 ml extra-virgin olive oil
  • Juice of 1 lemon, or to taste
  • 1 tbsp sherry vinegar
  • 1 garlic clove, finely grated
  • 100 gm feta, crumbled
01   For feta dressing, shake oil, lemon, vinegar and garlic in a screwtop jar to combine, season to taste, add feta and refrigerate until needed.
02   Blanch sugarsnap peas and beans until bright green and just tender, adding the frozen peas in the last minute of cooking (1-2 minutes; see cook’s notes p192). Drain, refresh in iced water, then drain well and toss in a bowl with cucumber and lettuce. Store in an airtight container until required.
03   To serve, toss greens with feta dressing in a serving bowl.

Topics:

SPRING, PEAS, BEANS, FETA

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS AND EMMA KNOWLES

Drinking Suggestion:

GRASSY SAUVIGNON BLANC. , suggested by MAX ALLEN

FEATURED IN

Nov 2017

Nov 2017

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