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Vegetable and Herb Salad       Veg    CD   ACC    30mins

Serves 4       Cold  Vegetarian  Vegan  Vegetables  Herbs  Salads    Accompaniment   Gluten Wheat Dairy Free  Eggless

 

Ingredients

4 tbsp Salad Oil

2 tbsp Wine Vinegar

tbsp Fresh Parsley, finely chopped

tbsp Fresh Tarragon, finely chopped

tbsp Fresh Chervil, finely chopped

tbsp Fresh Chives, finely chopped

Salt and Pepper

300g/12oz New Potatoes

150g/6oz Cauliflower

75g/3oz Green Beans, fresh or frozen

 

Instructions

 

1. Whisk the oil, vinegar herbs, salt and pepper together in a bowl.

 

2. Wash the potatoes and cut in quarters (depending on their size). Place in a saucepan, cover with water and season with salt then bring to the boil and cook gently for 5 minutes.

 

3. Wash the cauliflower and divide into florets. Add to the pan, bring back to the boil then add the beans which have been cut into 2.5cm/1 inch lengths and the peas. Boil gently for a further 5-10 minutes, until the potatoes are tender.

 

4. Drain thoroughly and place in a salad bowl. While still hot, pour the dressing over the vegetables and toss well. Serve cold.

 

NB   If using fresh peas, add to the potatoes at the beginning.

 

 

More Salad  Recipes  |  What's in Season  |  Growing Vegetables

 

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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

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Wooden or Plastic Spoon

 

Related Recipes and Information

Salad Main Courses  |  Side Salads  |   Salsas  |  Vegetable Side Dishes

What's in Season  |  Growing Vegetables

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