Summer Salad
This vibrant summer salad is a celebration of fresh produce with a delightful mix of baby broad beans, tender baby carrots, crunchy radishes, and sweet fresh peas. Tossed together with fragrant herbs like mint and chives, and dressed in a tangy mustard vinaigrette, this colorful dish is the perfect way to savor the flavors of the season.
— Constant Cookbook
Ingredients
- 250g/9oz baby broad beans
- 300g/10½oz baby carrots
- 1 bunch radishes
- 100g/3½oz fresh peas
- Small handful fresh mint
- 6 lemon balm
- Small bunch fresh chives
- Large handful fresh, young curly-leaved parsley
- 1 Little Gem lettuce
- 2 tbsp white wine vinegar
- 2 tsp Dijon mustard
- 1 heaped tsp caster sugar
- Pinch sea salt
- 3½ tbsp sunflower oil
- 3½ tbsp olive oil
- Salt and freshly ground black pepper
Instructions
- Cook the beans in a pan of salted, boiling water for 2-3 minutes, or until tender. Drain well, then refresh in cold water and peel away the outer membranes.
- Cook the carrots in a pan of boiling water for 3-4 minutes, or until just tender. Drain well, then refresh in cold water.
- Place the cooked beans and carrots, the radishes, peas, mint leaves, lemon balm leaves (if using), chives, chopped parsley and lettuce leaves, into a bowl and mix well to combine. Set aside.
- For the vinaigrette, whisk together the white wine vinegar, mustard, sugar and salt in a bowl until smooth and well combined. Gradually whisk in the sunflower oil and olive oil until the mixture has thickened and is glossy. Season, to taste, with salt and freshly ground black pepper.
- To serve, drizzle the vinaigrette over the summer salad and mix well to coat the leaves. Divide equally among four serving plates.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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