Tuesday, 2 August 2016

A Vegetable Garden Salad


Fresh ingredients are now coming into our kitchen via the garden. You never quite know whats going to be ready each day - some days we get loads of tomatoes, other days it's beans and last week I managed to get a small bowl of alpine strawberries - which I kept secret, all to myself, drizzled with a little cream and sugar!

In order to make a meal out of whatever produce I can gather together each evening, I have been making up simple salads from blanched and raw vegetables. Dressing them all in a simple salad oil and serving with meats, poached eggs or fish.

This latest salad platter was really good. It was quite a work of art - so when I finished plating it up I took a few snaps to show you.


Recipe

2 large handfuls of baby ruby chard leaves
1 large handful rocket leaves
a heart of a small lollo rosso
a bunch green beans
a large handful peas in their pods
a bunch of radish
4 artichoke hearts
1 avocado

Dressing
1 tablespoon cider vinegar
2 tablespoon olive oil
1 teaspoon honey whole grain mustard
1 clove garlic - crushed
zest lime
a pinch salt & pepper


Prepare all your vegetables.
Clean and wash the salads - spin or shake off any excess liquid, ripe the lollo rosso leaves into a manageable size, slice the radish, the avocado and cut the artichoke hearts in half.

For the beans and peas - split the pea pots in half lengthwise, split a few of the beans that way as well and leave the rest of the beans whole. Put a pot of water on to boil and blanch the vegetables. You want them to be al dente - which is cooked but firm when bitten - when they are cooked rinse under cold water to stop any further cooking.


Next make up your dressing. Place all the ingredients into a screw top jar and shake together, taste and adjust salt and pepper if needed.

Place all the salad and vegetables in a bowl, add the dressing and mix to coat - I use my hands to do this.


Arrange the salad onto plates and serve.

I have made this salad with different quantities of ingredients and various salad leaves, beans, roots, new potatoes etc. The secret is to only use fresh 'baby' vegetables where the flavours are sweeter and the skins more tender.

Have a great day
Love Lizx