English Summer Salad Recipe
Ingredients
| Beans | 500 Gram | |
| Extra virgin olive oil | 3 Tablespoon | |
| 6 or so (usually about a bunch) spring onions, trimmed and thinly sliced | ||
| Assortment of lettuce leaves, such as wild rocket. Baby Gem, water or land cress | ||
| Juice and zest 1 lemon | ||
| Handful chervil and flat-leaf parsley leaves | ||
Directions
GETTING READY
1. Into a large pan of rapidly boiling salted water plung the peas and beans.
2. Blanch for no more than 1-2 minutes.
3. Drain in a colander and let cool naturally without refreshing.
MAKING
4. Dress the beans in a little of the Olive oil while still warm.
5. Scatter over the spring onions and season well. Toss to mix
6. In a salad bowl add the lettuce leaves and drizzle the remaining oil, the lemon juice and zest and seasonings.
6. Add the peas, broad beans and spring onions and toss well.
SERVING
7. Scatter the herbs over the salad and serve in a bowl or heap onto a platter if you like.
1. Into a large pan of rapidly boiling salted water plung the peas and beans.
2. Blanch for no more than 1-2 minutes.
3. Drain in a colander and let cool naturally without refreshing.
MAKING
4. Dress the beans in a little of the Olive oil while still warm.
5. Scatter over the spring onions and season well. Toss to mix
6. In a salad bowl add the lettuce leaves and drizzle the remaining oil, the lemon juice and zest and seasonings.
6. Add the peas, broad beans and spring onions and toss well.
SERVING
7. Scatter the herbs over the salad and serve in a bowl or heap onto a platter if you like.
Chef
