Blue and green herb salad

Recipe from: 06 January 2011

Ingredients 13
Servings 6
Time 10 mins

Ingredients

  • 1
    kg
    mixed vegetables (cauliflower and broccoli florets, sliced baby marrow, sliced green beans)
  • 1
    small onion, sliced into rings
  • 250
    ml
    baby spinach leaves
  • 250
    ml
    watercress
  • 250
    ml
    coarsely shredded basil leaves
  • 90
    ml
    olive oil
  • 30
    ml
    white wine vinegar
  • 15
    ml
    Dijon mustard
  • 5 - 10
    ml
    crushed garlic
  • salt, sugar, milled black pepper to taste
  • 125
    g
    blue cheese, grated or crumbled (or to taste)
  • 30
    ml
    fresh rosemary needles
  • 250
    ml
    black pepper croutons
 

Method

10 mins
 
Blanche the vegetables in boiling water for 3 minutes then rinse in cold water until cooled. Drain well, pat dry lightly with a kitchen towel and place in a mixing bowl. Add onion, tatsoi or baby spinach (if using), watercress and basil. Whisk together oil, vinegar, mustard and garlic. Season and pour over vegetables. Toss lightly. Transfer to a salad bow, sprinkle with rest of ingredients and serve immediately.

Reprinted with permission of I Love Cooking.
To visit I Love Cooking’s blog, click here.
 

 

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