Spring Vegetable Salad with Mint and Walnut Oil

, from Issue #14. September, 2015
Photography by Nick Tresidder.
Spring Vegetable Salad with Mint and Walnut Oil

Serves: 6


250 grams raw asparagus, ends trimmed
1 fennel bulb, trimmed
4 radishes, thinly sliced
500 gram bag frozen broad beans
100 grams snow peas
1 small head cos lettuce,
finely shredded mint leaves, finely shredded

4 tablespoons walnut or hazelnut oil
2 teaspoons white wine vinegar
1 clove garlic, crushed
sea salt and freshly ground pepper


Finely slice the raw asparagus, fennel and the radishes.

Cook the broad beans in boiling salted water until just tender. Drain and cool under cold water then peel off the skins. Blanch the snow peas, drain and refresh. Cut on the diagonal into thin strips.

Dressing: Combine the dressing ingredients in a small bowl and whisk until well blended. Season.

To serve: Put all the salad ingredients in a large bowl. Pour over the dressing and toss gently to coat evenly. Pile on a platter and serve immediately. 

Menu: Serve with Baked Salmon with Preserved Lemon Dressing and Little Lime Meringue Tarts to finish.