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

Dressing:
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.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: