Seasonal Greens
Use any seasonal green vegetables to make this side dish
Makes enough for: 6 people
Ingredients
for the balsamic dressing:
- 55 mls olive oil
- 20 mls balsamic vinegar
- 2.5 mls Dijon mustard
- 1 sprig thyme, leaves picked
- salt and freshly ground black pepper to season
for the greens:
- 320 g green beans, trimmed and cut in half
- 160 g tenderstem broccoli, trimmed
- 17 g pine nuts, lightly toasted
- 250 mls water for steaming, plus extra for blanching
- ice cubes for blanching
Method
for the balsamic dressing:
- Place the oil, vinegar, mustard, and thyme into a lidded jar, place the lid on the jar, and shake to combine
- Season to taste and set aside until needed
for the greens:
- Place the water into a large pot and bring to the boil
- When boiling, top with a steamer and steam the beans and broccoli for 3 minutes
- While you are steaming the vegetables, prepare a large bowl with cold water and ice cubes for blanching
- As soon as the vegetables have steamed, blanch them in the ice water
- When cold, drain and leave to dry
- Once the vegetables are dry, add the salad dressing and allow to steep
- Place the vegetables onto a serving platter, pour over any remaining dressing, scatter the pine nuts on top and serve