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    Spring Salad

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    Spring Salad

    • Preparation time: Preparation time: 25 minutes, plus standing
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 100g baby carrots
    • 200g green beans
    • 100g fresh, shelled peas
    • 100g fresh, shelled broad beans
    • 150g mangetout
    • 100g baby asparagus
    • 100g bag mixed leaf salad
    • A few chives, roughly chopped
    • A few basil leaves, torn
    • Shallot dressing
    • 1 shallot, finely chopped
    • 25ml red wine vinegar
    • Salt and freshly ground black pepper
    • 75ml extra virgin olive oil
    • Vinaigrette
    • 2 tbsp extra virgin olive oil
    • 2 tsp white wine vinegar
    • Salt and freshly ground black pepper


    1. Make the shallot dressing: mix the shallot, vinegar and seasoning and leave for 30 minutes, then whisk in the oil.
    2. Meanwhile, bring a large pan of water to the boil while you scrub the carrots and top and tail the green beans. Drop the carrots into the boiling water. Cook for 3 minutes, then add the green beans, peas and broad beans. Cook for another 3 minutes. Add the mangetout and asparagus and cook for a further 3 minutes. Drain well, and leave to cool for a few minutes, then add 3 tbsp of the shallot dressing and toss well. Check the seasoning and drain off excess dressing. You will have dressing left over, which can be used in salads.
    3. Whisk together the ingredients for the vinaigrette, and toss the mixed leaf salad in it. Arrange on a plate, top with the vegetables, and scatter with chives and basil.

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