Green Summer Salad
Serves: 10
INGREDIENTS
400 - 500 grams frozen peas, blanched
500 grams frozen broad beans
250 grams asparagus spears, trimmed
200 grams sugar snap peas, trimmed
150 grams snow peas, finely shredded
1 cup loosely mint leaves, roughly torn
50 grams Parmesan cheese, pared
1/4 cup white wine vinegar
1 tblsp hot prepared mustard
1 tblsp whole grain mustard
pinch sugar, salt and pepper to season
500 grams frozen broad beans
250 grams asparagus spears, trimmed
200 grams sugar snap peas, trimmed
150 grams snow peas, finely shredded
1 cup loosely mint leaves, roughly torn
50 grams Parmesan cheese, pared
Mustard Vinaigrette
3/4 cup extra virgin olive oil1/4 cup white wine vinegar
1 tblsp hot prepared mustard
1 tblsp whole grain mustard
pinch sugar, salt and pepper to season
Crunchy and fresh, this all green salad is delightful served with chicken or beef.
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METHOD
1. Blanch the peas in boiling water for about 3-4 minutes. Drain and refresh in cold water. Blanch the broad beans for about 3-4minutes, drain and refresh in cold water. Peel away the coarse outer grey skin and discard.
2. Have the asparagus, sugar snap and snow peas trimmed and blanch each for 2-3 minutes in boiling water. Drain and refresh well. Finely shred the snow peas.
3. In a large bowl combine the peas, broad beans, asparagus, sugar snap peas, snow peas and mint leaves. Toss through the vinaigrette just before serving and garnish with and garnish with the pared Parmesan cheese and extra mint if wished.
Mustard Vinaigrette
1. Place all the ingredients in a screw top jar and shake to combine. Season with the sugar, salt and pepper.
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