English Garden Salad Recipe
Sally Abé's English garden salad recipe is perfect for a light summer lunch, packed with asparagus, broad beans, peas, radishes and hazelnuts, this fresh salad is finished with delicate soft-boiled...
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Cooking tools:
- Saucepan
- Pot
- Colander
- Slotted spoon
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Skillet
- Baking sheet
- Serving platter
- Serving bowl
- Stove
- Measuring spoon
- Paper towel
Ingredients
- 120g of mixed salad leaves
- 12 asparagus spears, trimmed
- 100g of broad beans, podded
- 100g of peas, podded
- 8 radishes, mixed colours, finely sliced on a mandoline
- 1 handful of hazelnuts, toasted and roughly chopped
- 2 banana shallots, finely sliced
- 8 quail eggs
- 50ml of hazelnut oil
- viola flowers, or other edible flowers to garnish
- oil, for deep-frying
- 2 egg yolks
- 3 tbsp of double cream
- 1 tsp English mustard
- 1 tsp white wine vinegar
- 3 tbsp of rapeseed oil
- 1 pinch of salt
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