English Summer Salad
Fresh peas and broad beans shine in this vibrant salad that celebrates the flavors of spring. Tossed with a zesty lemon dressing and a mix of crisp lettuce leaves, this dish is a refreshing and delightful addition to any meal. Enjoy the combination of tender veggies, fragrant herbs, and bright citrus notes in every bite!
— Constant Cookbook
Ingredients
- 500g peas and broad beans (freshly podded if possible)
- 3 tbsp extra-virgin olive oil
- 6 or so spring onions , trimmed and thinly sliced
- assortment of lettuce leaves, such as wild rocket, Baby Gem, water or land cress
- juice and zest 1 lemon
- handful chervil and flat-leaf parsley leaves
Instructions
- Throw the peas and beans into a large pan of rapidly boiling salted water. Bring back to the boil for no more than 1-2 mins. Drain and allow to cool naturally (rather than plunging into iced water, which in my opinion washes off flavour).
- Dress while still warm in a little of the olive oil, scatter over the spring onions and season well. Finally, dress the lettuce leaves in the remaining oil, the lemon juice and zest. Season well. Toss together with the peas, broad beans and spring onions. Scatter the herbs over the top.
Cook Time
2M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 172 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.01 milligram of sodium
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