Ultimate green salad
- Side
- 2-4
- 10 minutes
Our ultimate green salad recipe takes what is often quite a basic and dull salad to new heights with a vibrant selection of crunchy green vegetables, lightly dressed in a simple lemon dressing and tossed with aromatic mixed herb leaves.
Ingredients
Metric
Imperial
Green salad
- 40g of tenderstem broccoli, cut in half if the stems are very long
- 50g of green beans, trimmed and halved
- 50g of mangetout
- 50g of cucumber, peeled into ribbons
- 50g of fresh peas, (removed from pod weight)
- 60g of mixed leaves
- 1 handful of mint leaves
- 1 handful of parsley leaves
- 1 handful of basil leaves
Quick lemon dressing
- 2 tsp Carapelli Extra Virgin Olive Oil
- 1/2 lemon, zest plus 1 tsp juice
- 1 pinch of freshly ground black pepper
- 1 pinch of flaky sea salt
Method
Bring a large pan of water to the boil with a big pinch of salt and prepare a bowl of iced water beside it. Cook the broccoli for 4 minutes then plunge into the water to chill and preserve the bright green colour
- 40g of tenderstem broccoli, cut in half if the stems are very long
Repeat with the green beans for 3 minutes and mangetout for 1 minute, adding to the iced water again to chill. Once the vegetables are cold, drain
- 50g of green beans, trimmed and halved
- 50g of mangetout
Use a mandoline or vegetable peeler to shave fine ribbons of cucumber and place them in a bowl with the blanched vegetables and fresh peas
- 50g of cucumber
- 50g of fresh peas, (removed from pod weight)
Make a quick dressing by whisking the oil and lemon juice together (it probably won't emulsify, that's fine.) Add the lemon zest and season with salt and pepper
- 2 tsp Carapelli Extra Virgin Olive Oil
- 1/2 lemon, zest plus 1 tsp juice
- 1 pinch of freshly ground black pepper
- 1 pinch of flaky sea salt
Pour the dressing over the vegetables and toss to combine evenly, then add in the salad leaves and herbs
- 60g of mixed leaves
Arrange the salad onto a large platter, or straight onto your plate
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