Name: The Summertown Aristologist’s spring salad with fresh curd
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 - 8
Ingredients: 90 gm yellow beans, trimmed; 90 gm green beans, trimmed; 90 gm sugarsnap peas; 250 gm asparagus, peeled and thinly sliced; ¾ cup broad bean leaves or pea tendrils (optional; see note); ¾ cup watercress; 1 tbsp olive oil; 1 tbsp lemon juice (or to taste); 150 gm fresh curd, such as buffalo ricotta; Green sauce; 100 ml olive oil; 1 tbsp Dijon mustard; 2 cups (loosely packed) mixed soft herbs (such as chervil, chives, parsley, basil, tarragon) and watercress; Finely grated zest and juice of 1 lemon

The Summertown Aristologist’s spring salad with fresh curd

Spring on a plate – what's not to love?

Serves 6 - 8

Prep

20M

Cook

Total

25M

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“Spring on a plate – what’s not to love?” says Brianna Smith of Adelaide Hills’ The Summertown Aristologist. House-made curd is used here, but shop-bought buffalo ricotta will work just as well.

Ingredients

90 gm yellow beans, trimmed

90 gm green beans, trimmed

90 gm sugarsnap peas

250 gm asparagus, peeled and thinly sliced

¾ cup broad bean leaves or pea tendrils (optional; see note)

¾ cup watercress

1 tbsp olive oil

1 tbsp lemon juice (or to taste)

150 gm fresh curd, such as buffalo ricotta

Green sauce

100 ml olive oil

1 tbsp Dijon mustard

2 cups (loosely packed) mixed soft herbs (such as chervil, chives, parsley, basil, tarragon) and watercress

Finely grated zest and juice of 1 lemon

Method

1.For the green sauce, combine oil, mustard and 100ml water in a food processor and blend, gradually adding herbs and watercress, until smooth. Season with lemon zest, lemon juice and 1 tsp salt.

2.Blanch beans, peas and asparagus in a large saucepan of boiling salted water until bright green (2 minutes), then refresh.

3.Dress vegetables, leaves and watercress with oil and lemon juice, season to taste and arrange on plate. Season curd to taste, arrange on top and drizzle with green sauce to serve.

Broad bean leaves are available at select nurseries and farmers’ markets.
Drink suggestion: An aromatic, perfumed white with lifted acidity, such as Shobbrook “Giallo” from the Barossa Valley. Drink suggestion by Aaron Fenwick.
Notes

Oliver Edwards

Brianna Smith

Recipe / styling by Lisa Featherby

Ingredients

Method

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