I think I may have found one of my VERY favourite salad recipes ever, this one is SO incredibly flavourful and combines just the right amount of crunch, tangy, saltiness and lightness-perfect for spring or summer. This week we had it for dinner, but it could easily make a fabulous lunch too, and because of the ease in preparing it, it would also be a great option to serve when hosting guests or entertaining a larger group. This recipe is from The Weekend Cookbook, one that I have been turning to a lot lately, in fact this whole week I used recipes from it for breakfast, lunch, dinner and dessert-it's that good.
Catherine's recipes are incredibly simple, easy to prepare and not something you need to fuss with at all, my honest experience is that they always yield delicious dishes. Her recipes are all designed with the intention of being able to make them while away from your own home (I'm definitely taking this book with me on our next vacation), so you wont find any recipes within it which require a mixer, several different measuring devices or rare ingredients. She even gives tips on ways you can work around preparing recipes without all of the usual kitchen tools at hand such as using a wine bottle as a rolling pin or a yogurt cup as a measuring cup-I love her craftiness!
I really need to do a whole post dedicated to this cookbook to do it justice, it's so great. From the photos of dishes to her tips and side ambles, it's even a great read to just flip through with a cup of coffee-but be warned, you are going to find something that you'll want to make:)
*Side note-her recipes for everything are in grams (it's an English cookbook) so I've converted the equivalent to cups where it might help for the recipe below.
Summer Salad with Parma Ham
from The Weekend Cookbook
1 1/2 cups broad beans
300g asparagus (I just used a large handful and cut them in half)
3/4 cup peas (defrosted if frozen)
1 cup sugar snap peas
2 x 88g pack of parma ham torn (prosciutto)
2 Tbs olive oil
For the Garlic Mayo
1 cup fresh mayo (I just used real mayo)
a squeeze of fresh lemon juice
1 Tbs finely chopped chives
1 Tbsp finely chopped parsley
1 garlic clove, crushed
Bring a large pot of water to a boil and add broad beans, cook for 2 minutes then scoop out and refresh under cold water (I just used a large bowl of ice water to put the cooked greens into a bath). Peel larger ones and leave skin on smaller ones, place in a large bowl.
Add the asparagus and peas to the boiling water, cook for 2 minutes. Add the sugar snap peas and cook for 1 more minute. Drain and refresh under cold water (or add them to the ice bath bowl), blot dry with a paper towel. Add to the broad beans in bowl.
To make the garlic mayo, stir everything together and season with black pepper to taste (add a tiny bit of salt if you like-I did not). Divide the veggie mixture among 4 plates and scatter torn parma ham all over it. Drizzle everything with olive oil and serve with a large dollop of the garlic mayo sauce. Add a wedge of good bread and enjoy!
How easy was that!
And for fun, I'll leave you with this quaint house tucked in the trees near our future home to be.