vegetables: broccoli, broccolini, green beans, asparagus, broad beans
mixed salad leaves: cos, witlof, rocket, watercress, red oak, frisee, parmesan, to shave
Lemon vinaigrette dressing
¼ cup olive oil
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey
2 cloves garlic, crushed
sea salt and ground pepper
¼ cup capers in brine,
drained and patted dry on kitchen towels
2 tablespoons olive oil
Drop the chosen vegetable into a large saucepan of boiling salted water and cook until crisp tender. Drain and refresh in cold water, then pat dry on kitchen towels to remove any moisture.
Lemon vinaigrette dressing: Whisk all the ingredients together and season.
Fried capers: Heat the oil in a sauté pan until hot. Add the capers and fry until crispy. Drain on kitchen towels.
To serve: Toss the blanched vegetables with half of the dressing and arrange on a platter. Toss the salad leaves with the remaining dressing and scatter over the top. Add the crisp capers and shavings of parmesan. Serves 4–6