Full Recipe

Green Vegetable Salad

Green Vegatable Salad

Now that it’s feeling a little more like summer I like to make salads that can be a meal in themselves or served with any cold meats, fish or chicken. This is one from our book that customers have told me is already a favourite.

Every time I make this salad I use different vegetables as it depends on what’s available from Sally and Jason. Obviously this changes with the seasons.

Think green, perhaps with something white and red for a splash of colour.

I’ve haven’t given quantities here, it’s entirely up to you. It will also depend whether it’s the vegetable part of a meal or a meal in itself.

  • Ingredients:
  • Toasted sliced almonds
  • Cooked orzo
  • Finely chopped fresh herbs eg parsley, basil, mint, chervil
  • Micro greens as garnish – here I used pea feathers
  • Traditional vinaigrette with the addition of 1-2 cloves of crushed garlic

Choose at least 5 or 6 different vegetables – some can be raw. I’ve used the following:

Round green beans cut into 1cm lengths and blanched

Freshly podded peas (frozen are fine), blanched

Broad beans – blanched and outer skin peeled

Thinly sliced radishes

Small florets of cauliflower, blanched

Sugar snap peas, very quickly blanched

 

Other options:

Small florets of broccoli

Asparagus

Finely sliced fennel bulb

Cherry tomatoes

Finely sliced or diced red onion

Sliced spring onions

Baby spinach leaves

Method

Blanch and refresh all the vegetables that need a little cooking. Dry on paper towels or on a clean tea towel.

Assemble the salad mixing by all the vegetables, orzo, herbs and dressing in a large bowl. Lastly mix through the almonds.

Serve on a plate or in a bowl garnished with micro greens.

Optional extras:

Crumbled fresh goat’s cheese

Shavings of Parmagiano Reggiano

Pieces of cooked, boned chicken