Homegrown Allotment Salad
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Prep Time22 Mins
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Cook Time1 Hour 5 Mins
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Total Time1 Hour 27 Mins
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DifficultyEasy
Celebrate the fresh flavors of spring with this vibrant Allotment Salad, packed with tender new season’s asparagus, crisp radishes, and a French-style vinaigrette. The perfect way to showcase your garden’s bounty, this light and refreshing salad is an ideal side dish for barbecues or outdoor gatherings. Crisp, peppery, and bright, it brings together the best of seasonal vegetables for a simple yet delicious salad.
Ingredients
Instructions
Step 1: Prepare the Dressing
- In a small bowl, whisk together 4 tbsp olive oil, 1 tbsp Dijon mustard, and the juice of 1 lemon. Season well with salt and pepper to taste. Set aside.
Step 2: Blanch the Veggies
- Bring a pot of salted water to the boil.
- Fill a large bowl with iced water.
- Cook the asparagus for 2 minutes, then transfer to the iced water with a slotted spoon.
- Cook the green beans for 4 minutes, then transfer to the iced water.
- Cook the broccoli for 2½ minutes, then transfer to the iced water.
- Cook the peas for 1 minute, then transfer to the iced water.
Step 3: Drain and Dry
- Drain all the vegetables and gently pat them dry with kitchen paper.
Step 4: Assemble the Salad
- In a large bowl, combine the blanched asparagus, green beans, broccoli, and peas with the radishes, shredded cabbage, spring onions, and chopped mint.
Step 5: Serve
- Pour the dressing over the salad or serve it on the side for drizzling. Toss gently to combine before serving.
Tip:
- Leftovers: Chill any leftover salad and add the dressing just before serving the next day.
- Don't Skip the Iced Water: This step keeps the veggies bright and vibrant. It's the secret to perfect color and crunch!
