A crunchy salad topped with a zingy dressing makes for a lovely lunch.
250g/9oz baby broad beans, pods removed
300g/10½oz baby carrots, scrubbed, green bases left on
1 bunch radishes, trimmed, cut in half
100g/3½oz fresh peas, pods removed
Small handful fresh mint leaves, torn
6 lemon balm leaves, torn (optional)
Small bunch fresh chives
Large handful fresh, young curly-leaved parsley leaves, chopped
1 Little Gem lettuce, or similar crisp lettuce, core removed, leaves separated
2 tbsp white wine vinegar
2 tsp Dijon mustard
1 heaped tsp caster sugar
Pinch sea salt flakes
3½ tbsp sunflower oil
3½ tbsp olive oil
Salt and freshly ground black pepper
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