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

  1. 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.

  2. Drain into a bowl filled with cold water to stop the cooking and maintain the colours. Set aside, while you make the dressing.

  3. 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.

  4. 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).

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White chocolate, orange and ginger profiteroles