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.
- 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
Small florets of broccoli
Finely sliced fennel bulb
Finely sliced or diced red onion
Sliced spring onions
Baby spinach leaves
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.
Crumbled fresh goat’s cheese
Shavings of Parmagiano Reggiano
Pieces of cooked, boned chicken