Organic High Oleic Sunflower Oil - Summer Salad with Vinaigrette
A veggie packed summer salad with a delicious vinaigrette that has a zesty punch.
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Cooking tools:
- Pepper mill
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Stove
- Serving platter
Ingredients
- Handful baby broad beans, pods removed
- Handful baby carrots, scrubbed, green bases left on
- 1 bunch radishes, trimmed, cut in half
- Small handful fresh peas, pods removed
- Small handful fresh mint leaves, torn
- Small bunch fresh chives
- Large handful fresh, young curly-leaved parsley leaves, chopped
- 1 Little Gem lettuce, or similar crisp lettuce, core removed, leaves separated
- 2 Tbs. white wine vinegar
- 2 Tsp. Dijon mustard
- 1 heaped tsp caster sugar
- A pinch of sea salt flakes
- ½ Tbs. La Tourangelle Organic Sunflower Oil
- 3½ Tbs. La Tourangelle Organic Extra Virgin Olive Oil
- Salt
- freshly ground black pepper
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