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Categories:
thin sugar snap peas snow peas fresh peas rocket spinach celery ingredients garlic extra-virgin olive oil white vinegar grainy mustard
Viewed: 48 - Published at: 6 years agoIngredients
- 1 bunch thin asparagus spear
- 150 g sugar snap peas, trimmed
- 150 g snow peas, trimmed
- 150 g shelled fresh peas
- 50 g rocket
- 50 g Baby Spinach
- 2 sticks celery, sliced
- DRESSING INGREDIENTS
- 1 garlic clove
- 1 tablespoon extra virgin olive oil
- 2 teaspoons white vinegar
- 1 -2 teaspoon grainy mustard
Method
- Remove woody ends from asparagus and cut into equal lengths.
- Cook the peas and aspragus in boiling salted water for around 2 minutes or until just tender but still crisp. Do not overcook them and when removed from water refresh them in a bowl of iced cold water. Drain, pat dry and place into a bowl with rocket, spinach and celery.
- Combine the dressing ingredients, add salt and pepper to taste and mix well through. Pour over salad, and toss.
- Serve.
