Super greens Spanish salad
When Spring arrives and moves towards the warmer days of Summer we get straight into filling main course salads mode at home. This is a great example using in season ingredients from April all the way to June. It’s very refreshing and you will fell great after eating it.
INGREDIENTS
1 small courgette, into long peeling
6 asparagus, stalk peeled
100g mange tout
1 small purple cos lettuce, halved lengthways
2 sprigs of basil leaves
2 tbsp flaked almonds
1 small garlic clove, finely chopped
1 tsp Dijon mustard
Flake salt to season
1 tbsp Sherry vinegar
4 tbsp extra virgin olive oil
In a medium-size pot, fill it with water, season it with table salt and bring to the boil over high heat. Blanch your asparagus for 3 minutes and the mange tout for just 1 minute. Drain and plunge into cold water. Let them cool down completely and pat dry.
To make the vinaigrette, place the mustard, garlic, salt and vinegar and whisk vigorously while drizzling the extra virgin olive oil on a thin stream so it emulsifies into a glossy vinaigrette.
Gather all your vegetable ingredients in a large serving plate, drizzle with the vinaigrette and a bit more extra virgin olive oil, sprinkle some more flake salt and the flaked almonds and it’s ready to be enjoyed. Salud!
