Summer Vegetable Salad
Ready In: 47 mins
Serves: 4-6
Ingredients
- 1 lb green beans
- 1⁄2 lb broccoli floret
- 1 lb courgette (zucchini)
- 1 lb baby leeks, trimmed
DRESSING
- 1⁄2 cup virgin olive oil
- 2 teaspoons chopped garlic
- 1⁄4 teaspoon fennel seed
- 1⁄4 teaspoon cumin
- 1 teaspoon sugar
- 1 teaspoon mustard powder
- 2 tablespoons red wine vinegar
- sea salt
- freshly milled pepper
- 12 sprigs arugula (optional) or 12 sprigs fennel (optional) or 12 sprigs watercress (optional)
- 15 ml olive oil
- sea salt (for sprinkling)
Directions
- Steam green beans, broccoli, courgettes and young leeks in batches or using a layered steamer.
- Allow about 5-8 minutes for green beans, 10 minutes for broccoli, 12 minutes courgettes, 10 minutes for leeks.
- After steaming, refresh in cold water to set colour.
- Remove and drain thoroughly, pat dry if necessary with paper towels.
- To make dressing whisk together all dressing ingredients until thickened.
- Layer vegetables on a large platter to make a lattice work of colours, spoon dressing over salad and spread with rocket leaves, fennel or watercress.
- Drizzle over extra olive oil and a pinch of extra sea salt.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off