Spring salad

We cooked for a wedding the other day with a really rustic feel; long wooden tables with freshly baked baguettes awaited the guests and they were served big pies to share along with a couple of spring salads.

One of the Australian guests commented that they were the best salads they’d had in London!

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Here’s the recipe for our favourite: Purple sprouting broccoli with radishes, peas, and toasted almonds

Serves 4

200g purple sprouting broccoli

50g rocket

100g toasted almonds

100g petit pois, defrosted

some radishes, here we used breakfast radish and a watermelon radish

For the dressing – all to be finely chopped or whizzed together in a Magimix.  Taste and add a little sugar if you think it needs it plus salt and pepper.

A handful of mint,  parsley, chives, coriander

3 cornichons,

A tablespoon of capers

4 tablespoons extra virgin olive oil

1/2 squeezed lemon

1 teaspoon of Dijon mustard

Method

Blanch the purple sprouting broccoli by boiling it in salted water for a few minutes until just tender and then plunging it into cold water.  Drain and leave to dry.

Using a potato peeler, mandolin, or sharp knife, slice the radishes thinly.  Chop the almonds and then start to layer up the salad starting with a little rocket, broccoli, some radish, a drizzle of dressing, a scattering of almonds, and continue tossing it slightly to cover with the dressing.  Arrange the last layer prettily on top and serve.

This would be delicious as an accompaniment to some slow cooked lamb or a pie over the Easter weekend or served on its own with some goat’s cheese crumbled  over the top and some crusty bread.

Happy Easter!

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