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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



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




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.



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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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