Isn’t it so good at this time of year when we finally get to pick or buy lots of spring vegetables? This week’s recipe brings several of Mike and my favourites together – artichokes from Terry, asparagus from Jillian, fresh peas from Market Fresh and broad beans from our own garden. As usual with this type of salad, particular quantities don’t really matter. This works equally well as a lunch in itself or as a salad with many fish, meat or chicken dishes.
- Ingredients (serves 2):
- Artichokes – at least 2 medium sized per person
- Asparagus – 3-4 spears per person
- Freshly shelled broad beans – a handful
- Freshly shelled peas – a handful
- 3 parts extra virgin olive oil
- Juice of 1 lemon
- A clove of crushed garlic (optional)
- Dash of white balsamic vinegar (try the one from Aceto Downunder)
- 1 tsp Dijon mustard
- Salt and pepper
Toasted sliced almonds
Finely chopped fresh mint and parsley
Firstly whisk together the dressing ingredients.
Cook the whole artichokes in boiling water from about 30 minutes. Test to see if they’re cooked by piercing the heart (at the base of the stalk). It should be on the firm side of soft. Drain and run over cold water to make them easier to handle.
Remove all the leaves and choke. Slice each heart into 3 or 4 pieces. Place a small bowl and toss through some dressing while the hearts are still warm.
Blanch and refresh the asparagus and slice each into 3 pieces. Blanch and refresh the peas and broad beans. Dry with paper towels.
Gently mix together the vegetables, fresh herbs and vinaigrette. Place on a plate or in a bowl and scatter with the toasted almonds.