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Campfire salad

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves4
  • DifficultyEasy

For the sherry vinaigrette

65ml sherry vinegar
1 teaspoon sugar
Salt and freshly ground black pepper
2 tablespoons minced fresh oregano
125ml extra-virgin olive oil

For the salad

900g asparagus, ends trimmed
450g fresh green beans, cut into pieces
3 large carrots, shredded
200g black beans, drained and rinsed
For the sherry vinaigrette:

1) In a small bowl whisk together the vinegar, sugar, and oregano; season with salt and pepper.

2) Slowly add oil, whisking constantly to emulsify. Set aside.

For the salad:

1) To blanch the asparagus, bring a large pot of water to a boil, then drop the asparagus spears in for 3 to 5 minutes, depending on their size. Remove from the water and shock them briefly in a bath of ice water to stop the cooking and preserve the green color. Drain thoroughly. Repeat the same process with blanching the green beans, cooing a little longer, about 5 to 7 minutes.

2) In a mixing bowl, combine the carrots, black beans, and green beans. Toss together until well mixed. Drizzle with half the sherry vinaigrette and mix thoroughly.

3) Place a small pile of salad mix in the center of 6 small plates. Build a campfire stack by arranging 4 or 5 asparagus spears leaning against each other over the salad. Drizzle a little vinaigrette on each stack and serve.

4) If taking to a picnic, keep salad mix and vinaigrette separate until ready to serve, then mix and plate.

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