You can use a variety of vegetables for this salad. I like to keep it mostly green and white with a little colour and texture from the red onion. Use finely sliced radishes instead of onion, if preferred.
Serves: 6
INGREDIENTS
Dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
½ teaspoon Dijon mustard
¼ teaspoon dried tarragon
sea salt and ground pepper
Salad
100 grams snow peas
100 grams sugar snaps
12 stalks medium asparagus, ends snapped off
1 small fennel bulb, fronds reserved
1 small red onion
2 medium zucchini
METHOD
Dressing: Whisk all the ingredients in a large bowl and season. Salad: Blanch the snow peas and sugar snaps in salted boiling water for 1–2 minutes. Lift out and plunge into iced water to cool.
Cook the asparagus in the same boiling water until only just tender. Add to the iced water then drain all the vegetables and place on a clean tea towel to drain.
To assemble: Slice the asparagus into 2–3 pieces on the diagonal. Finely shave the fennel and red onion on a mandoline and use a vegetable peeler to shave long strips off the zucchini.
Add all the vegetables to the dressing and gently turn to combine. Lift out of the bowl and pile up loosely on a serving plate. Top with reserved fennel fronds and a grind of pepper. Serve immediately.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!