Each recipe has its associations. OK – not all, but many, and this one always brings back memories of Paris where I spent a week with friends and promised to cook a meal on Saturday. Cook what? I had no idea, but the market was all I needed for inspiration. And that is how this salad came to be. A combination of seasonal vegetables, topped with a lemon dressing, was a special dedication to my friend Klaudija, who loves lemon on everything, always.
200 g green peas
200 g fava beans, shelled
150 g green or flat green beans
120 g lettuce
120 g radishes, thinly sliced
small handful of mint leaves, roughly chopped
small handful of basil leaves, roughly chopped
freshly-ground black pepper to taste
1 tsp Dijon mustard
1 medium garlic clove, peeled, crushed
2 tbsp lemon juice
1/2 lemon zest, finely grated
1/2 tsp honey or maple syrup
30 ml medium extra virgin olive oil*
a touch of red chilli, if desired
In a bowl, place the mustard, garlic, lemon juice and zest, honey and mix. Continuously whisking, drizzle the oil slowly until you get an emulsified dressing. Taste for seasoning and adjust.
Boil water in a pot and prepare an ice bath. When the water is boiling, add the peas for 1 minute, remove, and immediately place in the ice water. Then place the fava beans in the boiling water and cook until done. Transfer to the ice water. Finally add the beans and boil for 2‒4 minutes**. Place those in the ice water. Check to see that you still have enough ice – it will melt and you need it to stop the cooking process. Cool all the vegetable completely and drain. Peel the fava beans.
Place the veggies, lettuce, and herbs in a bowl. Add the dressing and toss. Add the radishes and chilli, if you like it hot. This goes well with chicken, beef, and fish.
* You can replace this with avocado oil or almond oil mixed with olive oil.
** Preparation times depends on how soft or crunchy you like your veggies. I boil green beans for 2 minutes, flat green beans – 4 minutes.
Recipe: Signe Meirane
Photo: Armands Meirans
From my book Crazy About