Spring basket salad
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Serves: 4
 
Ingredients
  • Fresh green leaves from your weekly veggie basket: lettuces, arugula, chicory, baby kale, etc.
  • A handful (or two) of shelled fresh sweet peas
  • A handful (or two) of fresh shelled fava beans/baby green beans/ fresh snow peas
  • Dressing
  • Juice of half orange
  • Same amount of EVOO olive oil
  • 2 tsp of raw tahini
  • 1 tsp of Sherry Vinegar (or your favorite vinegar)
  • Salt
  • Freshly milled black pepper
Instructions
  1. Thoroughly wash the green leaves and spin them.
  2. Blanch the peas and beans in boiling water for one minute. Take out and set aside.
  3. Combine the ingredients for the dressing in a small glass jar with lid. Close and shake until a homogeneous mixture is obtained. Taste and rectify salt or vinegar.
  4. Plate on a flat dish distributing the leaves gracefully and scattering the peas / beans around.
  5. Dress and top with a splash of olive oil and freshly milled pepper.
Culinary Tips
To appreciate the flavor and texture of fresh peas is essential not to overcook them. We cook them in boiling water for just one minute.
The amount of tahini and vinegar can vary depending on how concentrated is the brand you use and on your individual taste. We suggest you start the seasoning with the quantities in the recipe, try it and add more quantity of both if you like it stronger.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/spring-basket-salad/