Insalata primavera


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.

You'll need

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

Method

  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2017

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