I decided to make a summer veggie salad when I came across some wild asparagus at the greengrocerโs this weekend, and I couldnโt help but buy it. Wild asparagus tastes vaguely of the kind that is usually found in stores, but it is much more delicate and needs to be prepared carefully so as not to mask the flavour. If you arenโt lucky enough to get your hands on wild asparagus, young asparagus stalks will work perfectly in this recipe.
Versatile Summer Veggie Salad
This bright summer salad goes great as a side with seared fish, chicken or as-is for a vegetarian/vegan meal. The recipe is very versatile and can be done with a variety of ingredients. The lightness of the salad means that the flavours of the vegetables stand on their own, so be sure to select the freshest ingredients you can. I usually donโt make measurements for my dressings, so donโt hesitate to add seasonings to taste as you need. You can also make a bigger batch of dressing to keep in the fridge for about two weeks.
Summer Veggie Salad with Asparagus and Fava Beans
Equipment
- Vegetable peeler (Y-peeler or swivel peeler)
- Large saucepan
- Large bowl of ice water
- Small mixing bowl or jar for dressing
- Large mixing bowl
- Colander
Ingredients
Dressing
- 1 clove garlic minced
- 1 tablespoon juice of ยฝ a lemon about 15ml
- 2 tablespoons whole grain mustard
- 4 tablespoons extra virgin olive oil ยผ cup / 60ml
- 1 tablespoon apple cider vinegar
- 1-2 tablespoons balsamic vinegar or more to taste
- 1 pinch flaky sea salt to taste
- 1 pinch freshly ground black pepper to taste
Veggies
- 2 large zucchinis about 400g / 14 oz total
- 1 bunch asparagus about 225g / 8 oz, woody ends trimmed
- 2 cups fresh fava beans or English peas 300g / 10 oz, shelled
- 7 oz of a 14-oz (400g) can of chickpeas (garbanzo beans) drained and rinsed
- ยผ cup crumbled feta cheese 30g
Instructions
- In a small bowl or jar, whisk together the minced garlic, lemon juice, whole grain mustard, olive oil, apple cider vinegar, and balsamic vinegar until emulsified. Season with salt and pepper to taste. Set aside.1 clove garlic, 1 tablespoon juice of ยฝ a lemon, 2 tablespoons whole grain mustard, 4 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1-2 tablespoons balsamic vinegar, 1 pinch flaky sea salt
- Using a vegetable peeler, shave the zucchinis lengthways into long, thin ribbons. Rotate the zucchini as you go, stopping when you reach the seedy core. Place the ribbons in a large mixing bowl.2 large zucchinis
- Bring a large saucepan of generously salted water to a rolling boil. Cut the asparagus into 1-inch (2.5cm) pieces. Add the asparagus and fava beans (or peas) and blanch for 1-2 minutes until just tender-crisp. Drain immediately in a colander, then plunge into a large bowl of ice water to stop cooking and lock in the vibrant green colour. Drain well and pat dry.1 bunch asparagus, 2 cups fresh fava beans or English peas
- Add the blanched vegetables and drained chickpeas to the bowl with the zucchini ribbons. Pour over the dressing and toss gently to coat. Let the salad marinate at room temperature for 30 minutes so the flavours meld together.2 large zucchinis, 1 bunch asparagus, 2 cups fresh fava beans or English peas, 7 oz of a 14-oz (400g) can of chickpeas (garbanzo beans)
- Just before serving, scatter the crumbled feta over the top and toss gently. Serve as-is or over a bed of mixed baby greens.ยผ cup crumbled feta cheese