This salad is a great way to taste the season – just choose the best ingredients on offer at your local growers’ market and serve as a side or with your favourite terrine.
Ingredients
- 1 bunch baby (Dutch) carrots, trimmed
- 100g baby green beans
- 150g mixed salad leaves
- 1 bunch watercress, leaves picked
- 250g mixed cherry tomatoes, halved if large
- 4-6 radishes, thinly sliced
- 1 punnet mustard cress
Dressing
- 1/4 cup (60ml) raspberry vinegar or red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 cup (125ml) extra virgin olive oil
1.
Blanch the carrots in boiling salted water for 3-4 minutes until just tender, then refresh under cold water. Blanch the beans for 2-3 minutes until just tender, then refresh under cold water. Place beans and carrots in a bowl with remaining salad ingredients.
2.
Place vinegar, Dijon and extra virgin olive oil in a clean jar, then season well and shake to combine. Just before serving, pour the dressing over the salad.
