Page 43 - Waterfall City Issue 11 November 2024

Recipe
SUMMER SALAD

WITH GOAT’S CHEESE

S ummer 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 ends • Add snap peas to the pot and boil for 1½ minutes.
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
• 1 head baby cos lettuce (aka romaine) returns to a simmer, and the peas turn bright green.
washed • Immediately drain, and refresh vegetables under cold running water until cooled
• 2 cups fresh or frozen peas to 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
LEMON DRESSING: stick. You could use a salad spinner with care, or just let them naturally dry which
• 1 tsp lemon zest is easier.)
• 2 tbsp (30ml) lemon juice • Split the larger baby cos leaves down the middle and use the small ones whole.
• 6 tbsp (90ml) extra virgin olive oil • Cut the asparagus stems in half at a slight angle.
• ¼ tsp each salt and pepper • Shake the dressing ingredients in a jar.
• Combine the vegetables in a bowl, dress and toss.
• Arrange the salad on a platter. Top with small chunks of goat’s cheese.

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