Serves: 6
INGREDIENTS
250 grams raw asparagus, ends trimmed
1 fennel bulb, trimmed
4 radishes, thinly sliced
500 gram bag frozen broad beans
100 grams snow peas
1 small head cos lettuce,
finely shredded mint leaves, finely shredded
Dressing
4 tablespoons walnut or hazelnut oil
2 teaspoons white wine vinegar
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Finely slice the raw asparagus, fennel and the radishes.
Cook the broad beans in boiling salted water until just tender. Drain and cool under cold water then peel off the skins. Blanch the snow peas, drain and refresh. Cut on the diagonal into thin strips.
Dressing: Combine the dressing ingredients in a small bowl and whisk until well blended. Season.
To serve: Put all the salad ingredients in a large bowl. Pour over the dressing and toss gently to coat evenly. Pile on a platter and serve immediately.
Menu: Serve with Baked Salmon with Preserved Lemon Dressing and Little Lime Meringue Tarts to finish.
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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!