Summer green salad

Name: Summer green salad recipe
Yield: 4
Ingredients: 150g green beans, trimmed; 1 bunch broccolini, trimmed; 100g snap peas, trimmed; 100g snow peas, trimmed; 200g shelled fresh peas (or frozen baby peas); 2 bunches asparagus, trimmed; 375.00 ml mint leaves; 500.00 ml Thai basil leaves; 75g caster sugar; 80ml white wine vinegar; 100g mayonnaise; 60ml olive oil; 1 garlic clove, crushed; 1 tsp mustard powder; 1 tsp dried salad herb blend , (we used Herbie’s Salad Herbs, substitute mix of dried mint and oregano); 1/2 tsp freshly ground black pepper; 1/4 tsp white pepper

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by David Allison

CHEF AND FOUNDER, STIX

Feb 21, 2023

“We produced the most amazing broccolini this year. It’s such a beautiful vegetable on the plate or in a salad. Personally, one of my best discoveries this year was broccolini leaves.”

150g green beans, trimmed
1 bunch broccolini, trimmed
100g snap peas, trimmed
100g snow peas, trimmed
200g shelled fresh peas (or frozen baby peas)
2 bunches asparagus, trimmed
1 1/2 cups mint leaves
2 cups Thai basil leaves

Grandma Carol's Salad Dressing

1/3 cup (75g) caster sugar
1/3 cup (80ml) white wine vinegar
1/3 cup (100g) mayonnaise
1/4 cup (60ml) extra virgin olive oil
1 garlic clove, crushed
1 tsp mustard powder
1 tsp dried salad herb blend , (we used Herbie’s Salad Herbs, substitute mix of dried mint and oregano)
1/2 tsp freshly ground black pepper
1/4 tsp white pepper

Method

1.

For the dressing, add all ingredients to a food processor. Add 1 tsp salt flakes and whiz until smooth.
2.

In a large pot of salted boiling water, blanch beans for 1 minute. Add the broccolini and the snap peas and cook for 1 minute. Add the snow peas, peas and asparagus and cook for 1 minute. Drain well and cool under cold running water, then immediately plunge into a large bowl of iced water for 10 minutes to cool. Drain well and allow to dry.
3.

Toss vegetables and herbs together in a large bowl. Add the salad dressing, tossing well to combine. Serve.