Tuesday 17 October 2017

Garden salad and a green olive dressing

This is a simple salad made with everyday ingredients that can be served warm or cold.

Serves 4


450g/1lb baby potatoes -- halved

225g/8oz sliced green beans

225g/8oz fresh garden peas

Small box mustard cress

Green-olive dressing

2 dsp extra virgin olive oil

1 dsp white wine vinegar

1 dsp lemon juice

1/2 tsp mustard

Salt and freshly ground black pepper


Steam all the vegetables -- potatoes for 20-25 minutes, peas and green beans for 2-3 minutes. Add all the vegetables to the bowl along with the cress. Mix the ingredients for the dressing together for 30 seconds, then pour over the vegetables. Dress the salad while hot so that the vegetables absorb the dressing.

Allow to cool, and serve.

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