Baby Summer Vegetables with Lemon Vinaigrette recipe | Delia Smith
Delia's Baby Summer Vegetables with Lemon Vinaigrette recipe. This is a versatile recipe that can be served either warm, as a vegetable, or cold, as a salad – a truly beautiful combination of those...
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Cooking tools:
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Measuring spoon
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 12 oz (350 g) broad beans (prepared weight) – about 4 lb (1.8 kg) in shell
- 8 oz (225 g) fresh tiny baby carrots
- 10 bulbous spring onions
- 8 oz (225 g) fresh garden peas (prepared weight) – 1½ lb (700 g) in shell
- 3 tablespoons lemon juice
- grated zest 1 lemon
- 2 tablespoons white wine vinegar
- 8 tablespoons light olive oil
- 2 level teaspoons mustard powder
- 1 tablespoon chopped fresh herbs (mint and chives)
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