Spring is all about alfresco dining, sun-drenched days, and quality time with friends. When I first started learning to cook in my home kitchen, one of the initial things I discovered was that the key to outstanding meals was using good quality ingredients. As time passed I realized that this meant either growing or purchasing the best local ingredients available which with today's trends has become easier and easier with a resurgence of farmers markets, specialty food shops and local producers.
What has taken me years to understand is that recipes are merely guidelines and are open to any interpretation. I used to follow recipes to the letter and they always turned out well, but as the years progressed, and I have become confident in the kitchen, I am more open to experimentation and substitution.
What has taken me years to understand is that recipes are merely guidelines and are open to any interpretation. I used to follow recipes to the letter and they always turned out well, but as the years progressed, and I have become confident in the kitchen, I am more open to experimentation and substitution.
Green is the colour of the season, so make the most of it in this vibrant Salad. A monochromatic salad has you looking a little deeper to find out what's in there. This is such an easy salad to make "your own." I used local crisp asparagus, spring onions, young garlic, and sugar snap peas…oops…I forgot to add the spinach before the photo. I was that excited. I also added some Lemon zest as well as the juice of 1 lemon. You can add anything that suits your fancy such as watercress, samphire, peas, or a myriad of lettuces. It is limited only by your imagination.
A very simple and light dressing allows the fresh, vibrant flavours of the seasonal produce stand alone. Ottolenghi is a master.
**Spring Salad**
300g asparagus, trimmed and sliced on a sharp angle into 3-4 thin spears
200g french beans, topped
300g broad beans (fresh or frozen)
50g baby spinach leaves
1 shallot, peeled and very thinly sliced
1 red chilli, finely diced
½ tsp Sesame oil
3 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon sesame seeds, toasted
1 teaspoon nigella seeds
Salt
For instructions please visit Ottolenghi.
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