Celery Butter Bean and Mushroom Salad Veg
Cold Vegetarian Vegetables Herbs Pulses
Salads Accompaniment Gluten Wheat Free
400g/14oz tin Butter Beans, drained and
Button Mushrooms, thinly
Large Spring Onions
Sticks Celery, thinly sliced
teasp Wine Vinegar
teasp Mustard (check ingredients)
Freshly Chopped Parsley
Olives to garnish
1. Combine the
butter beans, mushrooms, spring onions and celery, then set aside.
2. In a bowl,
whisk together the vinegar and mustard, then whisk in the oil. When
the mixture has emulsified, whisk in the cream and parsley and season to taste.
3. Pour the
dressing over the vegetables. Gently turn the vegetables until they are
evenly coated with the dressing. Leave to stand for 15-20 minutes to allow the flavour of the dressing to penetrate the vegetables.
To serve - Check the seasoning and serve the salad on a
bed of watercress, garnished with olives.
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