mandag den 10. maj 2010

Green greens salad

Insalata verde misto
This time of year it is easy to develop an insatiable craving for fresh salads, and this greens-in-green version definitely stands out as one of my springtime favourites.

As a guiding principle the salad mixes all the green greens in season, just make sure to include asparagues, rucola (ie rocket or arugula), cucumber and dill to achieve the interesting and addictive combination of tastes.

For the salad
10 green asparagus
1 cucumber
2 fists of rucula
Other green salads, fresh spinach, green bell peppers, beans, mint, etc.
Top of 4 spring onions
2 tbsp roasted pine nuts
Lots of dill

For the dressing
1 tbsp mustard
6 tbsp olive oil
2 tbsp white wine vinegar

Wash the asparagus, break them into smaller pieces and give them a three minute boil.
Whip mustard with olive oil to a mayo-like cream. Stir in vinegar.
Drain the asparagus and mix them with the dressing while still warm.
Chop the cucumber in small pieces. If you are using one of the coarser Italian types of cucumber (cetrioli or caroselli) make sure to peel it and remove the seeds.
Clean and chop all the other greens and toss the lot with the asparagus in the dressing.
Sprinkle with roasted pine nuts and a load of dill.

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