Foodstyle Review Magazine

 

Summer salad medley

A palette of summer vegetables to suit any occasion, dressed with a simple Dijon mustard and lemon juice dressing.


Ingredients
Cos lettuce
Asparagus
Avocado
Cherry tomatoes
Red peppers
Cucumber
Radishes
Fennel bulb
Roasted walnuts, pistachios and pecans

Wash cos lettuce and separate leaves; simmer asparagus until barley cooked and plunge into ice water; wash cherry tomatoes or slice ripe tomatoes into quarters; seed and quarter red peppers and julienne; slice cucumber radishes and fennel finely with a mandolin.

Place ingredients layer on layer on a platter.


Dressing
Canola oil 1 cup
Lemon juice 1/3 cup
Tbsp of Dijon mustard
Tbsp raw sugar
1 clove crushed garlic
Salt and pepper
Taste and adjust

Place in a jar, secure the lid and shake, shake, shake!

Assemble salad ingredients in a bowl and gently mix in the dressing. Arrange salad on a platter.



     

Summer 2016-2017

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