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Spring Salad

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  • 10 asparagus spears, trimmed and slicedSpring Salad
  • 7 oz green beans
  • 7 oz sugar snap peas
  • 1 2/3 cups baby spinach or other beautiful lettuces
  • 1-2 shallots, very thinly sliced
  • 1 red chili, finely diced
  • ½ teaspoon sesame oil
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 Tbsp mixed black and white sesame seeds, toasted
  • 1 tsp Nigella seeds
  • salt

Directions:

1. Bring a pot of water to boil, add asparagus and blanch for 3 minutes. Remove asparagus to a bowl of ice water. Repeat the process with green beans (5 min) and sugar snap peas, (3 min.). Drain all veggies and wrap in towel to dry.

2. Place all veggies with greens in a large bowl. Add shallot, chili, oils, lemon juice, seeds and ½ tsp salt. Stir gently and serve.

Adapted from “Plenty More” by Yotam Ottolenghi

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