Green Vegetable Salad w Hazelnut Dressing
Ingredients (for 4)
Salad
12 mini asparagus tips
handful of mini green beans
4 mini courgettes, cut into thirds lengthways (optional)
100g sugar snap peas
100g green peas
100g spring onions
salt & pepper
Parmesan cheese, to serve.
Dressing
6 tbsp extra virgin oil
1 tbsp white wine vinegar
Half a tsp Dijon mustard
75g hazelnuts (crushed)
Drizzle of hazelnut oil (I use 1 tsp).
Method
Bring a large saucepan of water to the boil. Add all the vegetables (except the sugar snap and green peas) and blanch until just tender (2-3 mins). Add the peas for a further 1 min.
Drain into a bowl filled with cold water to stop the cooking and maintain the colours. Set aside, while you make the dressing.
Whisk the olive oil, vinegar and S&P in a bow and beat well with a small whisk to form an emulsion. Put the dressing in a bowl and add the drained veg and toss until lightly coated.
Arrange on a plate, sprinkle the hazelnuts on top, drizzle the hazelnut oil on top and add a final touch of parmesan (grated or sliced as you wish).