Crunchy Green Salad

This recipe is a slightly changed Nigella's recipe. Main difference is that I don't use the tom yam paste in the dressing and I've changed some of the vegetables. I will link the original recipe at the end of this post.

It's a slightly sweet, sour and refreshing salad. The key to making this saiad is in not overcooking the vegetables, we just want to blanch them, so they remain the colour and crunch.

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Recipe is for 6-8 servings as a side.

Ingredients :

SALAD

1 medium broccoli

100 g sugar snap peas

130 g baby corn

200 g baby button mushrooms

1 medium romaine lettuce (or iceberg lettuce)

handful of beansprouts

DRESSING

2 tsp sesame oil

2 tbsp rice wine vinegar

2 tsp honey

3 tbsp rapeseed oil

pinch of salt

1/2 tbsp ground black pepper

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Method :

1. Wash the lettuce and shred it in pieces by hand, place it in a big salad bowl.

2. Wash the broccoli and cut off the florets, if they are quite big, cut them in smaller pieces. Boil a medium pot of water, add a good amount of salt and start blanching the broccoli (cook it for 2-3 minutes and place in a ice bath). After you run it under cold water/place in the ice bath it should be cold enough to be added to the lettuce.

TIP: We will need only broccoli florets for this recipe, but you can use the stem in a vegetable soup or stock.

You can cook all of the veggies in the same pot, if you take them out with a slotted spoon, instead of pouring out the water. It will save you time and water.

3. Prepare the baby corn, wash it and cut in pieces. Wash the sweet snap peas and cut off the ends if needed. You can blanch those two together. When they are ready, just add them to the salad bowl.

4. Wash and cut the mushrooms. If they are tiny, you can leave the whole, but if they are slightly bigger, just cut them in half or slice them. Cook them for 3-4 minutes and place in a ice bath. Add to the salad when they are no longer warm.

5. Wash the beansprouts and place them on top of the salad.

6. To prepare the dressing, place the sesame oil, rice wine vinegar, honey, rapeseed oil, salt and pepper in a bowl and whisk it all together until combined. Pour over the salad and give it a good mix before serving.

Enjoy!

Link to the original recipe : https://www.nigella.com/recipes/crunchy-salad-with-hot-and-sour-dressing