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
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1 small courgette, into long peeling
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6 asparagus, stalk peeled
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100g mange tout
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1 small purple cos lettuce, halved lengthways
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2 sprigs of basil leaves
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2 tbsp flaked almonds
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1 small garlic clove, finely chopped
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1 tsp Dijon mustard
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Flake salt to season
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1 tbsp Sherry vinegar
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4 tbsp extra virgin olive oil
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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.
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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.
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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!