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Where does the time go?  A month ago I was enjoying delicious time with friends and dining out, well actually, in, on some great food and have been meaning to post a few more recipes of the food we enjoyed.  So, one more from the birthday feast.  This was a green salad recipe from the December 2013-January 2014 issue of ‘dish’.  I read this recipe early in December and wanted to do it for Christmas, but for some reason it never got to the table,  so birthday fare it was.   MMMM,  it was great, and a definite repeater.

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So, here is the MWCED version of the recipe for MIXED GREEN VEGETABLE SALAD WITH SESAME YOGHURT DRESSING:

  • 200 grams green beens, stem end trimmed
  • 100 grams each sugar snap and snow peas
  • 2 cucumbers, halved and thinly sliced (take the seeds out if you wish)
  • 2 spring onions, thinly sliced
  • 2 tablespoons olive oil
  • 2 teaspoons white wine vinegar
  • sea salt and fresh ground pepper
  • small handful fresh dill or basil (I used only basil)
  • 1/4 cup pistachio nuts, roughly chopped (I used toasted pistachios)
  • Dressing:
  • 3 tablespoons sesame seeds, toasted
  • 1/2 cup thick plain yoghurt
  • 1 clove garlic, crushed
  • 2 tablespoons olive oil

Note that the Dish recipe also had asparagus and edamane beans.  It wasn’t asparagus season so no luck there, and didn’t have edamane beans so also out of luck. Sorry guys.

Dressing: Grind the sesame seeds using a mortar and pestle (thanks Charlie for that Christmas present all those years ago), then tip into a bowl.  Add the remaining ingredients, season and whisk until smooth.  Chill until ready to serve.  This was finger licking good – and could have just eaten it on its own……

Bring a saucepan of well salted water to the boil and blanch each vegetable separately until al dente. Lift out with slotted spoon (if I can find it) and refresh in cold water. Place on a clean tea towel to drain.

Whisk the olive oil and vinegar in a large bowl and season.

Add all the vegetables and turn gently to coat.

Transfer to a large serving platter and drizzle with some of the yoghurt dressing. Scatter with the dill or basil and the pistachio nuts.  Serve the remaining dressing separately.  (Serves 8 to 10).

Definitely looking forward to asparagus season to have this again!