This salad is a beautiful celebration of Spring, with lots of lovely contrasting textures and flavours.
Fresh from the garden: wild rocket, lettuces, broad beans, radishes, marjoram, edible flowers
Recipe source: Melissa, kitchen specialist Bondi PS
What to do:
- Fill the saucepan with water & set to boil on high heat.
- Pod the broad beans, discarding the outer shell into the compost and add beans to the boiling water. Fill a large bowl with cold water and have ready.
- Boil the broad beans for 3 minutes, drain and then immediately refresh in the bowl of cold water. Drain again and double-pod by slipping the outer shell off into the compost. Reserve beans.
- Wash the rocket & lettuces really well and spin dry in sections, reserving in a large clean, dry bowl. Wash & dry the marjoram sprigs, picking the leaves and leaving whole.
- Using the potato peeler, shave off thin slices of parmesan into the small bowl.
- Scrub the radishes clean, wipe dry and using the mandoline or a peeler, carefully slice into thin discs.
- For the dressing, measure the olive oil, red wine vinegar and honey and pour them into the jar. Add a sprinkle of salt and pepper, and then put the lid on & give the jar a good shake.
- Drizzle the dressing around the large lettuce and rocket bowl and gently turn the leaves with your fingers.
- Place the leaves in the serving bowls, scatter the broad beans and radish slices and then sprinkle over the marjoram leaves and parmesan shavings.
- Finish by carefully placing the wild rocket flowers on top of the bowls of salad. Serve immediately!
Notes: Where does parmigiano-reggiano come from? Why do we use honey vinaigrette here instead of the lemony dressing? What do the wild rocket flowers taste like?