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Salad
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280 g extra fine green beans, pan fried or charred over the fire
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2 - 3 avocados, cut into wedges
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125 g raw sugar snap peas, halved lengthwise
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100 g petit pois peas, blanched in hot water (or as is)
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Mustard dressing
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6 Tablespoons olive oil
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2 Tablespoons wholegrain or smooth dijon mustard
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2 Tablespoons sherry vinegar (or great quality other)
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maldon salt and cracked black pepper
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1 Tablespoon minced tarragon
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1 Tablespoon shallot/red onion, finely chopped
Explosive green salad with petit pois, sugar snaps, beans, avocado and a mustard dressing.
- Prepare the vegetables as described above.
- Whisk the dressing ingredients together.
- Before serving, layer all the ingredients on a platter and bless them with the mustard dressing.
Tip for making a salad dressing:
- Use the golden 3-1 ratio (3-part oil to 1 part acid), and then play with added flavours to create your own magic sauces.
