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




Summer salad


To plate


To start the salad, prepare the artichokes. Place the artichokes in a pot or large saucepan with 1 1/4 litres of water
Add the white wine, olive oil, vinegar, garlic, fresh thyme, coriander seeds, lemon juice, ground white pepper, bay leaves and rock salt to taste
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
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
Slice the artichokes into quarters, then mix with the beans, peas and pea shoots in a salad bowl
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
Divide the dressed vegetables between plates, season and serve with the goat's cheese, sprinkled with some cumin seeds
First published in 2015

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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