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.

Cos lettuce
Cherry tomatoes
Red peppers
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.

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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