A wonderful crisp green vegetable salad that brings colour and freshness to the table. It can be prepped ahead and popped in the fridge until needed.
Ingredients
Salad
Dressing
Method
Step 1
Half fill a medium saucepan with water, place it over a high heat and bring up to a simmer. Season the water liberally with salt and prepare a large bowl of iced water. Place the asparagus into the saucepan and blanch for 2 minutes, then remove it with a slotted spoon and put it directly into the iced water. When cool, remove the asparagus from the water and drain on absorbent paper.
Step 2
Do the same with the broad beans and the peas. Then carefully remove the skins from the broad beans.
Step 3
Cut each lettuce leaf in half lengthways and place them in the bottom of the serving bowl. Sprinkle over the pea shoots and radishes then add the blanched asparagus, broad beans and peas. If making ahead, at this point you should cover the salad and keep it in the fridge until needed.
Step 4
Place all the dressing ingredients into a small bowl and season liberally with salt and pepper. Whisk until the mixture has emulsified then taste. When you are ready to serve, spoon the dressing evenly over the salad and put it on the table so everyone can help themselves.
Tom's Tips:
When making any salad dressing, a 3:1 oil to vinegar ratio is a good rule of thumb. Whisking helps combine the ingredients and mustard is a great emulsifier for holding the dressing together.
