Spring cos, pea and bean salad

November 1, 2009

Fresh or frozen peas and beans work fine with this recipe (just don’t forget to double peel the broad beans if fresh). I use a vegetable peeler to finely slice the courgette so it’s almost transparent ribbons. I use apple cider vinegar for the dressing but you could  use a white wine vinegar if you prefer.

Ingredients: (serves 4)

1 cos lettuce,cup leaves separated
1 cup peas (frozen or fresh)
2 cups broad beans (frozen or fresh)
1 courgette (zucchini) , sliced finely

1/4 cup olive oil
2 tablespoons apple cider vinegar
salt and pepper to taste

Whisk the oil and vinegar to make the dressing and season to taste.

Blanch the broad beans and peas until just cooked. Immerse in icy cold water. Remove the outer skin from the broad beans.

Place the cos leaves, courgette ribbons, peas and beans in a bowl. Spoon over the dressing and serve.



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