Page 26 - Interface September 2024

Spring Salad is a seasonal salad filled with spring’s bounty of
vegetables: Asparagus, snap peas, peas and baby lettuce, dotted
with goats cheese for some creamy tang and a fresh lemon dressing.
Elegant, pretty and refreshing!

Ingredients Instructions

SALAD: • Bring a large pot of water to the boil.
• 3 bunches asparagus, woody ends snapped off • Add snap peas to pot, boil for 1½ minutes.
• 120g snap peas • Add the asparagus spears, boil for another 1½ minutes.
• 1 head baby lettuce (aka romaine) washed • Add frozen peas, boil for another 30 seconds or until the water just returns
• 2 cups fresh or frozen peas to a simmer, and peas turn bright green.
• 90g goats cheese • Immediately drain, refresh vegetables under cold running water until
• 1 cup fresh mint leaves, roughly torn cooled to stop cooking process.
• Remove the asparagus and snap peas, blot with paper towels to dry. Leave
LEMON DRESSING: peas in colander to drain, giving them a toss now and then to help them dry.
• 1 tsp lemon zest • Split the larger baby cos leaves down the middle, use the small ones whole.
• 2 tbsp (30ml) lemon juice • Cut asparagus stems in half on a slight angle.
• 6 tbsp (90ml) extra virgin olive oil • Shake Dressing ingredients in a jar.
• 1/4 tsp each salt and pepper • Combine vegetables in a bowl, dress and toss.
• Arrange salad on a platter. Top with small chunks of goats cheese.

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