Name: Spring salad with red vinegrette and rosemary flowers
Prep time: 10 min
Total time: 10 min
Ingredients: 1 unwaxed lemon, juice and diced zest; 1 tbsp apple cider vinegar; 3 anchovies in oil, finely chopped (shake the excess oil off); 1 big handful of chopped coriander, parsley or winter savoury; 5 tbsp extra virgin olive oil; 1 tsp red harissa paste; you could add some diced sun blushed tomato's too !; 1 bag of snap peas; 1 bag of french beans; 2 bundles of fresh asparagus; fresh borage and rosemary flowers (what ever you have to hand); 1 tbsp white sesame seeds - optional

CategoryMains, Quick Meals & SnacksDifficultyBeginner

Spring salad with red vinegrette and rosemary flowers

Yields1 Serving

Prep Time10 mins

An easy fresh, spring/summer salad. A great way to use up lovely green veggies which are in season right now.

Ingredients for the Red Vinegrette

1 unwaxed lemon, juice and diced zest

1 tbsp apple cider vinegar

3 anchovies in oil, finely chopped (shake the excess oil off)

1 big handful of chopped coriander, parsley or winter savoury

5 tbsp extra virgin olive oil

1 tsp red harissa paste

Optional

you could add some diced sun blushed tomato's too !

Vegetables for the Spring Salad

1 bag of snap peas

1 bag of french beans

2 bundles of fresh asparagus

To serve

fresh borage and rosemary flowers (what ever you have to hand)

1 tbsp white sesame seeds - optional

Directions

Pop all these ingredients for the Red Vinigrette in a jam jar and give them a good shake.

Taste and adjust as you prefer, sometimes I like a bit more of a kick other times a more citrusy dressing is better it depends on your choice of veg but as these were lovely fresh summer veg I went for less spice.

Lightly steamed the fresh asparagus, french beans and snap peas but you could use what ever green veggies you fancy. When the veg are just done (you want them crunchy) pop them into a sink of cold water to prevent them cooking any further, then dry them off on a dish cloth.

Toss your veggies in the sauce and place on your serving plate.

Put the flowers and sesame seeds if you are using on top just before serving.

And a little bit more ....

This red vinegrette is so useful and can be used on loads of different salads. You can change the spice for which ever spicy paste you have in the fridge, harissa, pesto or chermoula.

I usually serve this salad fresh with cold meats or with a bbq, it is also delicious with crunchy bread and a platter of cold meats, cheeses and other goodies.

If you would like to learn more about how rosemary can help you medicinally then check out the link below which will take you to a blog post all about how wonderful this herb and its flowers are for you.

Also if you are not sure what harissa is or where to get it scroll down for the link for that too. xo

Ingredients