Some things you just don’t want to muck around with too much. When you have wonderful, fresh, local, seasonal produce there isn’t a lot you need to do.
This week in my veggie box I got organic salad leaves and vine ripened tomatoes, I knew I wanted to make a salad for dinner. A bit of summer sunshine on another dreich May day. This recipe didn’t really come from anyone place in particular but mainly from just wanting to keep things simple and show off the produce (get me channelling the Great British Menu!).
By Coffee Muffins
Total time: 30 minutes
Yield: 2 servings
- 8 asparagus spears, snap off the woody ends, but leave whole.
- 1 glug of olive oil, to cook the asparagus in.
- 2 tablespoons of lemon juice, also to cook the asparagus in.
- 10 vine-ripened cherry tomatoes, quartered.
- 200 grams of assorted salad leaves, washed.
- 1/2 a cucumber, sliced into long strips.
- 2 eggs, hard-boiled.
- 3 tablespoons of vinaigrette, use your favourite or mix up 1 tablespoon of olive oil, 1 tbsp of white wine vinegar, 1 tsp of sesame oil and a squeeze of lemon juice.
In the meantime prepare your salad. Add the washed salad leaves, tomatoes and cucumber into a bowl add the vinaigrette and toss the salad so evenly coated.
To serve place a mound of salad on each plate, top with slices of hard-boiled eggs and asparagus spears.
This salad tasted heavenly and even better because it is so good for you! If only all dinners could be this simple and tasty.
I saw this, it made me laugh (and seems vaguely relevant to a salad post) – a thank you note to spring.