zoom

    Save to your scrapbook

    Green salad with poached celery and citrus dressing

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Green salad with poached celery and citrus dressing

    A great big green salad to serve alongside all the meat. Cooking the celery softens its flavour and, along with the grapefruit, it creates a fantastic dressing.

    • Cooking time: 15 minutes, plus chilling

    Serves: 6 - 8 as a side

    Ingredients

    280g pack fine green beans, trimmed

    220g pack Tenderstem broccoli spears

    2 little gem lettuces, washed and roughly torn

    1 punnet salad cress

    CELERY CITRUS DRESSING

    1 celery heart, halved lengthways, leaves reserved

    1⁄2 white grapefruit, juice

    1 lemon, zest and juice

    2 tbsp extra virgin olive oil

    Method

    1. For the dressing, simmer the celery in a large pan of salted water for about 3-4 minutes, until tender. Remove with a slotted spoon and run under cold water until cool. Pat dry on kitchen paper, then dice finely and add to a bowl with the remaining dressing ingredients; season. Mix well, cover and refrigerate for at least a few hours, preferably overnight.

    2. When ready to serve, bring a pan of salted water to the boil. Add the beans and cook for 1 minute, then add the broccoli and cook for 3-4 minutes, until both are tender. Drain and immediately run under cold water until cool. Pat dry, then mix on a serving plate with the lettuce and snipped cress tops. Spoon over most of the dressing, serving extra on the side, if liked.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary