Page 47 - Intra Muros November Issue 2024

RECIPE
Summer salad

with goat’s cheese

Summer salad is a seasonal salad filled with summer’s bounty of vegetables:
Asparagus, snap peas, peas and cos lettuce (romaine), dotted with goat’s 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, the woody • Add snap peas to the pot and boil for 1½ minutes.
ends snapped off • Add the asparagus spears and boil for a further 1½ minutes.
• 120g snap peas • Add the frozen peas, and boil for another 30 seconds or until the water just returns
• 1 head baby cos lettuce to a simmer, and the peas turn bright green.
(aka romaine) washed • Immediately drain, and refresh vegetables under cold running water until cooled to
• 2 cups fresh or frozen peas stop the cooking process.
• 90g goat’s cheese • Remove the asparagus and snap peas and blot with paper towel to dry. Leave the
• 1 cup fresh mint leaves, roughly torn peas in a colander to drain, giving them a toss now and then to help them dry.
(It’s important to dry vegetables otherwise it dilutes the dressing, and it won’t stick.
LEMON DRESSING: You could use a salad spinner with care, or just let them naturally dry which is easier.)
• 1 tsp lemon zest • Split the larger baby cos leaves down the middle and use the small one’s whole.
• 2 tbsp (30ml) lemon juice • Cut the asparagus stems in half at a slight angle.
• 6 tbsp (90ml) extra virgin olive oil • Shake the dressing ingredients in a jar.
• ¼ tsp each salt and pepper • Combine the vegetables in a bowl, dress and toss.
• Arrange the salad on a platter. Top with small chunks of goat’s cheese.

INTRAMUROS NOVEMBER 2024 | 45