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Summer garden salad
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This salad recipe from Marcus Wareing makes a magnificently fresh dish to enjoy at the height of summer. The green salad is joyfully simple to prepare, and has a wonderful array of delicious vegetables - broad beans, fine beans and artichokes - but you can include whatever other seasonal veg you wish. You can substitute the goat's cheese with buffalo mozzarella, or any cheese of your choice.
First published in 2015
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Ingredients
Metric
Imperial
Summer salad
- 100g of fine beans
- 50g of broad beans, deshelled
- 50g of fresh peas
- 40g of pea shoots
Artichokes
- 6 globe artichoke hearts
- 250ml of white wine
- 100ml of olive oil
- 60ml of white wine vinegar
- 1/2 head of garlic
- 5 sprigs of fresh thyme
- 2 bay leaves
- 1 tsp coriander seeds
- 1/2 tbsp of ground white pepper
- 1 lemon, juiced and sliced into half
- rock salt
To plate
- 200g of soft goat's cheese
- 2 tsp lemon zest
- 1 tsp cumin seeds
- 4 tbsp of extra virgin olive oil
- sea salt
- 1 tbsp of white wine vinegar
- black pepper, freshly ground
SAVE RECIPE
Method
1
To start the salad, prepare the artichokes. Place the artichokes in a pot or large saucepan with 1 1/4 litres of water
2
Add the white wine, olive oil, vinegar, garlic, fresh thyme, coriander seeds, lemon juice, ground white pepper, bay leaves and rock salt to taste
- 250ml of white wine
- 100ml of olive oil
- 1 lemon
- 1/2 tbsp of ground white pepper
- 1 tsp coriander seeds
- 60ml of white wine vinegar
- 5 sprigs of fresh thyme
- 1/2 head of garlic
- rock salt
- 2 bay leaves
3
Cover the pot with a circle of parchment paper and bring to the boil. Simmer until just cooked and remove from the heat, cool and store in the cooking liquid
4
Bring a pot of water to the boil. Add the fine beans to the pot, cook for a minute and then add the broad beans. Leave to cook for another minute before adding the peas. Remove both the beans and peas and refresh in iced water. Remove from the water, drain and set aside
- 100g of fine beans
- 50g of broad beans
- 50g of fresh peas
5
Slice the artichokes into quarters, then mix with the beans, peas and pea shoots in a salad bowl
- 40g of pea shoots
6
In another bowl, whisk the olive oil, vinegar and lemon zest together. Use the dressing to coat the vegetables
- 100ml of olive oil
- 60ml of white wine vinegar
- 2 tsp lemon zest
7
Divide the dressed vegetables between plates, season and serve with the goat's cheese, sprinkled with some cumin seeds
- 1 tsp cumin seeds
- 200g of soft goat's cheese
- sea salt
- black pepper
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