Ultimate green salad
Our ultimate green salad recipe makes a deliciously quick and healthy lunch, or makes a great side dish to a roast chicken or piece of fish.
- Cooking:
- Serves: 2 persons
Ingredients
- 40g oftenderstem broccoli, cut in half if the stems are very long
- 50g ofgreen beans, trimmed and halved
- 50g of mangetout
- 50g ofcucumber, peeled into ribbons
- 50g offresh peas, (removed from pod weight)
- 60g of mixed salad leaves
- 1handful ofmint leaves
- 1handful ofparsley leaves
- 1handful ofbasil leaves
- 2tsp extra virgin olive oil
- ½lemon, zest plus 1 tsp juice
- 1pinch offreshly ground black pepper
- 1pinch offlaky sea salt
Instructions
Step 1
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 colourStep 2
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, drainStep 3
Use a mandoline or vegetable peeler to shave fine ribbons of cucumber and place them in a bowl with the blanched vegetables and fresh peasStep 4
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 pepperStep 5
Pour the dressing over the vegetables and toss to combine evenly, then add in the salad leaves and herbsStep 6
Arrange the salad onto a large platter, or straight onto your plate