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Green salad with poached celery and citrus dressing
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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.
Serves: 6 - 8 as a side
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
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.
Typical values per serving: