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Sunday, June 5, 2016

Summer Vegetable Salad

How to Make Summer Vegetable Salad Recipe - preparation 10 minutes cooking time 6–7 minutes

Serves 4

900g/2lb mixed green beans, peas, trimmed asparagus, podded broad (fava) beans,
sliced courgettes (zucchini), sliced runner beans
4 tbsp chopped fresh parsley
For the dressing
3 tbsp olive oil
1 tbsp cider vinegar
1 tsp Dijon mustard
salt and ground black pepper

1 Cook the green beans in a large pan of lightly salted boiling water for 3 minutes, then add all the other vegetables. Bring back to the boil and cook for 3–4 minutes. Drain and plunge immediately into a bowl of ice-cold water. Drain well.

2 Whisk all the dressing ingredients together in a small bowl and season with salt and pepper.

3 Toss the vegetables gently in the dressing with the parsley. Transfer to a large shallow bowl and serve.

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