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Late Summer Green Salad

Added on Thu Oct 9 2008

Views 153

The Story Behind The Recipe

I love crispy green salads and they go great with bbq meats. I cooked a leg of lamb on the bbq last Sun and served with this. It was a crisp sunny day but we ended up eating in side as unfortunately a bit too cold. Goes great with a Sauvignon Blanc. Read More

" Delicious Green Salad that is healthy and makes you think it's still the summer! "

The Basics

• Dish: Side Dishes
• cuisine: English
• Serves: 4
• Prep Time: 0hrs 15 mins
• Cooking Time: 0hrs 0 mins

Ingredients

• 4 Spring Onions
• 100g Green Beans
•  Handful of Croutons
• 3 Tbsp Olive Oil for Frying
• 2 Courgettes
•  Handful of Fresh Basil Leaves
• 80g Mixed Salad Leaves (Rocket Baby Spinach Watercress)
•  Parmesan Shavings
•  
•  For the Dressing
• 1 Red Onion Finely Chopped
• 1 Clove Garlic Crushed
• 4 Tbsp Extra Virgin Olive Oil
• 1 Fresh Lemon Juiced

Method

1. Cook the green beans briefly in boiling salted water until just softened. Drain and cool. Chop the spring onions and courgettes into long strips and fry for a few minutes.

2. For the dressing: lightly fry the red onions and garlic in olive oil for about 5 mins until soft. Remove from heat and stir in the remaining olive oil and lemon juice, season and leave to infuse until required.

3. Add the beans, courgettes, spring onions and croutons into a bowl and season.

4. Now mix together all the veg in a large bowl with the salad leaves.

5. Spoon enough of the dressing across the top to moisten, then finish with parmesan shavings.