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Green salad with buttermilk dressing
Serves 6-8 Starters and mains
Ingredients
- 100g sugar snap peas, trimmed and halved
- 310g asparagus, trimmed and halved lengthways
- 3 courgettes, cut into long wedges
- 150g broccolini, trimmed and halved lengthways
- 2 Lebanese (short) cucumbers, cut into chunks
- 1 fennel bulb, thinly sliced, green fronds reserved and finely chopped
- 1 handful of flat-leaf parsley leaves
- 20g chives, trimmed and cut into 2cm lengths
- 1 handful of chervil
For the buttermilk dressing
- 2tbsp apple cider vinegar
- 1tbsp lemon juice
- 1 garlic clove, finely chopped
- 2 anchovies, finely chopped
- 1⁄4tsp caster sugar
- 125ml extra virgin olive oil
- 125ml buttermilk
- 1tbsp mint, finely chopped
- 1tbsp dill, finely chopped
Method
Serve this salad with seared or roast lamb, pan-fried veal or spicy barbecued chicken.
To make the buttermilk dressing, combine all the ingredients in a screw-top jar and shake well to thoroughly combine.
Bring a large saucepan of salted water to the boil and blanch the sugar snap peas, asparagus, courgettes and broccolini for 2-3 minutes, or until they turn emerald green. Drain and rinse under cold water, then transfer to a large bowl. Add the cucumber and fennel and toss gently to combine.
Arrange the green vegetables on a serving plate, spoon over the buttermilk dressing and scatter with the parsley, chives, chervil and chopped fennel fronds.
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