Summer Vegetable Salad

A lovely way of serving the first vegetables of the season you have available.

Serve as a dish on its own, or sprinkled with chopped hard boiled eggs or with crusty bread to mop up the dressing. It is a also a perfect accompaniment to a light meal of grilled fish, chicken, or quiche.

Difficulty:πŸ‘πŸ‘

Cost: £££

 

Serves 4 people


Any combination of:
Asparagus
Fennel bulbs
Broad beans
Courgettes
Young carrots
Turnips or parsnips
Mange tout peas or Sugar Snaps
French beans
Broccoli
Leeks
Cauliflower
Peppers – red yellow or green
For the dressing:
2-3 fat cloves garlic
Salt and black pepper
2-3 tablespoon lemon juice or wine vinegar
5-6 tablespoons good oil – e.g. olive, walnut, pumpkinseed
For the topping:
Fresh herbs and/or Edible flowers, such as marigold, viola, nasturtium or borage.

  1. Wash and prepare your vegetables, as appropriate: Snap or chop off woody part of asparagus; Top & tail the broad beans, French beans and mange tout peas or sugar snaps; Cut the fennel into wedges; Cut the courgettes into long strips; Cut the carrots, if large, into strips; Cut or break the broccoli and cauliflower into florets; Cut the leeks into quarters, lengthways – then thinly slice; Roast the peppers under the grill or over a gas flame till the skin blackens – when cool enough to handle peel off the skins (optional)
  2. Crush the garlic with the salt. Put into a jar with the freshly ground black pepper, lemon juice or vinegar and oil. Screw on the lid and give the jar a good shake to combine all the dressing ingredients
  3. Bring a wide pan of water (3”/10 cm deep) to the boil, adding a pinch of salt. Put the hardest veg (roots, fennel, courgettes, cauliflower) in the boiling water, cover with a lid and cook for a couple of minutes.
  4. Remove the lid, and lay the more tender veg on top so they cook in the steam. Cover and cook for a few more minutes. Test for doneness with the point of a sharp knife – they should be tender but not mushy.
  5. Drain in a colander set over a bowl (save the water for soup). Arrange the vegetables on a large platter and pour the dressing over them while still hot. Serve warm or at room temperature.
  6. Just before serving sprinkle with torn or chopped herbs and flowers of your choice.

Method

  1. Wash and prepare your vegetables, as appropriate: Snap or chop off woody part of asparagus; Top & tail the broad beans, French beans and mange tout peas or sugar snaps; Cut the fennel into wedges; Cut the courgettes into long strips; Cut the carrots, if large, into strips; Cut or break the broccoli and cauliflower into florets; Cut the leeks into quarters, lengthways – then thinly slice; Roast the peppers under the grill or over a gas flame till the skin blackens – when cool enough to handle peel off the skins (optional)
  2. Crush the garlic with the salt. Put into a jar with the freshly ground black pepper, lemon juice or vinegar and oil. Screw on the lid and give the jar a good shake to combine all the dressing ingredients
  3. Bring a wide pan of water (3”/10 cm deep) to the boil, adding a pinch of salt. Put the hardest veg (roots, fennel, courgettes, cauliflower) in the boiling water, cover with a lid and cook for a couple of minutes.
  4. Remove the lid, and lay the more tender veg on top so they cook in the steam. Cover and cook for a few more minutes. Test for doneness with the point of a sharp knife – they should be tender but not mushy.
  5. Drain in a colander set over a bowl (save the water for soup). Arrange the vegetables on a large platter and pour the dressing over them while still hot. Serve warm or at room temperature.
  6. Just before serving sprinkle with torn or chopped herbs and flowers of your choice.

Ingredients

Any combination of:
Asparagus
Fennel bulbs
Broad beans
Courgettes
Young carrots
Turnips or parsnips
Mange tout peas or Sugar Snaps
French beans
Broccoli
Leeks
Cauliflower
Peppers – red yellow or green
For the dressing:
2-3 fat cloves garlic
Salt and black pepper
2-3 tablespoon lemon juice or wine vinegar
5-6 tablespoons good oil – e.g. olive, walnut, pumpkinseed
For the topping:
Fresh herbs and/or Edible flowers, such as marigold, viola, nasturtium or borage.

Share this:

You may also be interested in: