This is my second entry for this April's In the Bag food blogging event. Still had a few of the ludicrously overpriced Jersey Royal new potatoes left over so they had to go into something and I felt like something nice and light for my Monday evening supper. I also decided to get a bottle of extra virgin rapeseed oil. I've seen a few chefs using this recently for salad dressings so decided to give it a go. It has a really light, refreshing taste, the scent puts me in mind of a balmy summer meadow. The salad taste really delicious was so refreshing, a real taste of the spring season.
Ingredients
Mixed leaves - watercress, rocket and baby spinach
Feta cheese
Some cucumber cored, peeled and sliced
Stick of celery sliced
Some spring onions sliced
About a mug of green beans, broad beans and peas (I used frozen)
Mint leaves sliced
Parsley
1 tbsp lemon juice
3 tbsp extra virgin rapeseed oil
Salt and pepper
Method
Bring a pan of salted water to boil and put the potatoes in - boil until tender, drain.
Next as I'm using frozen veg, I threw that in the water for a minute, before plunging it into ice cold water to stop the cooking process.
Once the potatoes have cooled, slice them up and put them and all the others leaves, herbs and vegetables in a salad serving bowl - crumble the feta cheese on top.
Mix the lemon juice, extra virgin rapeseed oil and salt and pepper, beat together to make a dressing - pour over and toss the salad.
2 comments:
Wonderfully, healthy salad. I think I may have to skip this month's challenge due to prices and umm, not picking up the right potatoes. ;)
I'd just get right in there with some new potatoes of a different variety - at the end of the day seasonal produce is also supposed to be about economy and buying when produce is in abundance. If that means the the Jersey growers are cornering themselves as a premium product then so be it.
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