Primavera in Italian means “spring style” and this salad showcases the best of spring produce. This is lovely as an accompaniment to fish or chicken, and makes a delicious entree served with smoked salmon.
Ingredients (serves 4):
½ cup extra virgin olive oil
¼ cup finely chopped flat-leaf parsley leaves
Finely grated rind of 1 lemon
1 tablespoon fresh lemon juice
2 cloves garlic, crushed
Freshly ground black pepper
½ teaspoon sea salt
500g podded fresh or frozen broad beans
2 bunches of asparagus
250g fresh or frozen baby peas
Method:
1. Combine the olive oil, chopped parsley, lemon rind, lemon juice, garlic, salt and pepper in a small bowl.
2. Bring a saucepan of salted water to the boil, add the broad beans and boil for 3 minutes. Remove the broad beans with a slotted spoon, drain and refresh with cold running water. Peel and discard the outer skins and place the broad beans into a bowl.
3. Snap the woody ends of each asparagus spear and trim the ends with a knife. Cut into 4cm pieces on the diagonal. Add to the boiling water together with the peas and cook for 2 minutes. Drain and refresh briefly with cold running water. Place in the bowl containing the broad beans. Pour over the dressing, toss, cover and refrigerate until ready to serve.
4. The salad can be served cold, at room temperature or warmed slightly in a microwave oven.
A lovely & pretty tasty salad this is, Gail!
Hi Sophie, thanks for visiting again and glad you like the salad!
Now then Aunty Gail, may I suggest:
The same size portion of Fresh Ocean Tout / Salmon.
Take a piece of aluminium foil 60cms in length. Fold him half carefully and line up the edges.
place your lovely fish in the middle.
add slat and white pepper.
add a sprig of a gentle herb, Dill is nice ( you do not want to overpower the fine taste of your fish).
Add a knob of butter ( unsalted as you have done the salt already).
Fold the long sides of the foil up to the middle and seal by folding over twice
Fold one end in tightly.
Tilt the open end end of the package upwards and,
Now add some Noilly Prat ( a fine french vermouth, if you don’t have it use white wine).
carefully fold over and seal the other end.
Place in a skillet or on a baking sheet under a grill heated to the max for at least 12 minutes.
What you end up with is a fab fish fillet steak with it own in built sauce.
A word on Noilly Prat; If you don’t have it you probably don’t make Martinis; get a shot of it from the local pub and try it in your food. It gives you that je ne said quoin dimension tour sauce!
Thank you for your suggestion Geoff – sounds great!