Summer crunch salad
Ingredients
- Step 1 200g pack small button mushroom , finely sliced
- Step 2 juice 1 lemon
- Step 3 200g green bean , trimmed
- Step 4 handful soft green herbs , such as basil, chervil, parsley and tarragon
- Step 5 100g cherry tomato , quartered
- Step 6 3 tbsp olive oil
- Step 7 75g parmesan (or vegetarian alternative), shaved into large curls
Calories: 178
Carbohydrate: 3 g
Protein: 9 g
Fat: 15 g
Cook time: 20 minutes
Prep time: minutes
Total time: 20 minutes
Servings: 4
TAGS
Buffet
Dinner
Lunch
Side Dish
Snack
Starter
Supper
Vegetable
french
Josh Eagleton
10-30 minute
200 kcal or less
4 serving
Barney Desmazery
basil
Button mushroom
Button mushroom
Cherry tomato
Cherry tomato
Chervil
French bean
Green bean
Green bean
herb
herb
Main
Make Ahead
Mushroom
Parmesan
Parsley and tarragon
Quick
salad
summer
Directions
- Step 1 In a bowl, toss mushrooms with half the lemon juice and set aside - the lemon juice will soften the mushrooms. Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.
- Step 2 Toss the beans and mushrooms together in a bowl with the herbs and season with salt and pepper. Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with Parmesan just before serving.