sharing recipes from one generation to the next
Hot summer days mean a continuation with the salad theme.
It’s difficult to think about eating anything other than fresh crisp fruit and vegetables when it’s hot, day after day after day. A slab of watermelon for breakfast, a bunch of grapes mid morning, iced peppermint tea, chilled water, icy cold beer and salad, lots of interesting salads for lunch and dinner.
Days of total fire ban mean lighting the BBQ is off limits, so smoked trout, poached chicken, nuts and eggs become my main protein sources and inspiration for my salads de jour.
My new eponymous Ottolenghi book is the source of this vibrant green bean and snow pea salad recipe super boosted with toasted hazelnuts and orange zest.
We’ve sampled a few salad recipes from this book now and I have observed a distinct lack of acidity in the dressings. This makes sense when you consider that these are recipes from a retail food shop where dressed salads need to retain their vibrant colour and lively appearance while on display. Personally, I like a nice balance of oil and acid in my salad dressing so I’ve added verjuice to the list of ingredients for this dressing. I have made a few other minor variations.
Once dressed this salad should be served and consumed immediately.
To serve 4 with other salads
200g young green beans
200 g snow peas
50g roasted, peeled hazelnuts
Zest of 1/2 orange
2 tablespoons roughly chopped chives
1 clove garlic, crushed
2 tablespoons extra virgin olive oil
3 teaspoons of verjuice
1 teaspoon sea salt flakes
Good grinding of black pepper
1 Remove the stalk ends from the beans and snow peas. Cut the snow peas in half lengthwise.
2 Bring a pot of water to the boil. Add the beans and boil for 4 mins.
3 Add the snow peas to the pot, then after one minute, drain the vegetables and refresh in iced water.
4 When the vegetables are cold drain again and leave on a clean tea towel to dry.
5 Roughly chop the roasted hazelnuts
6 Zest the orange
7 In a small bowl whisk together the oil, verjuice and garlic with a fork
8 In a large bowl combine the blanched peas, beans, chives, orange zest and hazelnuts.
9 Season the salad generously with salt flakes and pepper
10 Just before serving, dress the salad
11 Serve immediately