Any mix of raw and blanched vegetables will work well with this dressing. If you’re using fresh spring baby vegetables, you won’t need to blanch them. Broad beans do need a quick blanch for the best texture and flavour, but the outer skin on smaller ones don’t need to be double peeled. Goat’s curd is always a welcome addition to salads; we used Meredith’s Dairy goat’s curd in this recipe.
Ingredients
Herb vinaigrette
Method
Main
1.Bring a large saucepan of salted water to the boil. Add leeks and boil for 1 minute, then add asparagus and boil for 1 minute, then add broad beans, peas and zucchini flowers, and boil for a further 2 minutes. Drain well, refresh in iced water, drain again, spread on a clean tea towel and pat dry (the leeks in particular can hold a lot of water, which will dilute the dressing). Transfer to a bowl.
2.For herb dressing, whisk ingredients in a bowl, season to taste, then add half to the vegetables and toss to combine.
3.Arrange vegetables on a platter. Spoon on goat’s curd, scatter with tarragon, pea tendrils and lemon rind, season to taste and serve with remaining dressing.
Drink Suggestion: Fresh sauvignon blanc Drink suggestion by Max Allen
Notes
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