Spring is well underway so we’re taking full advantage by dining alfresco! Easy to prepare on a nice warm evening is this BBC Food recipe for a Super Spring Salad
- 12 Jersey Royal potatoes
- 10 green asparagus spears, sliced on an angle
- 150g/5½oz young broad beans, podded
- 150g/5½oz peas, podded
- 150g/5½oz fresh or frozen soy beans
- 3 spring onions, sliced on an angle
- drizzle of olive oil
- 4 purple asparagus spears, sliced using a peeler
- 1 lemon, juice only
- 2 shallots, cut into rings
- 15 mintleaves (shredded)
- small bunch of chervil
- handful watercress
- punnet of pea shoots
- sea salt and freshly ground black pepper
For the dressing
- 1 tbsp Dijon mustard
- 5 tbsp red wine vinegar
- 1 tsp walnut oil
- 300ml/10½oz extra virgin olive oil
- Blanch the potatoes, and slice in half.
- Boil green asparagus, broad beans, peas, soy beans and spring onions and cook for a couple of minutes. Drain and run under cold water to stop them cooking (but not to cool them.)
- Place all on a tray with the potatoes, season and drizzle the olive oil.
- Prepare the purple asparagus in a bowl by adding lemon juice and salt to cure and soften.
- To make the dressing, whisk together the mustard and vinegar in a bowl, slowly adding the oils. It should have a sauce like consistency, like a sauce. Season to taste.
- Mix everything together in a bowl and add the dressing. Tuck in!!
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Original Recipe found on BBC Food here:
At Residence Collection, we have a range of colours available and can offer everything from timeless classics like Grained White to modern favourites such as Eclectic Grey. Don’t forget, we also offer a dual finish that allows you to find windows and doors that look as good from the inside as they do outside.