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Raphael Salad     Veg  CD  ACC   30mins

Serves   Cold  Vegetarian   Vegetables  Herbs   Salads    Accompaniment     



350g/12oz Fresh Asparagus, trimmed


2 Tomatoes

Salt and Black Pepper

1 Lettuce

4 tbsp Thick Mayonnaise

teasp Paprika

1 Bunch of Radishes, sliced

1 tbsp fresh Chervil, chopped




1. Peel and thinly slice the cucumber and quarter the tomatoes. Put both in a bowl, sprinkle with salt and leave to stand for 30 minutes.


2. Meanwhile, place the asparagus in a pan of cold salted water, bring to the boil and cook for 10-15 minutes. Drain, and allow to cool.


3. Trim, wash and dry the lettuce leaves well, then shred finely with a sharp knife then pile the shredded lettuce into salad bowl.


4.  In another bowl, mix together the mayonnaise and paprika and spoon over lettuce. Toss lightly.


5. To serve - drain the cucumber and tomatoes and arrange with radishes and asparagus on top of lettuce. Season, sprinkle with chopped chervil and serve immediately.




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Key techniques

Chop to To cut into pieces of approximately the same size.

Blend -  To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Make ahead

Chill until ready to serve


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board

Wooden or Plastic Spoon


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