Drew’s Salad
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Posted by Girlosophy on Fri 4 November 2011
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We call Drew’s Salad the ‘kitchen sink’ salad – you can put anything from your fridge in this so pull on your master chef’s hat and feel free to improvise a little. This salad serves 2 – more if you beef up the ingredients.
Tools
Knife & cutting board
2 small saucepans & strainer
mixing bowls & wooden spoon
jar with lid to make the dressing
Shopping list
For the salad
- 4 medium-sized new potatoes
- 1 teaspoon salt
- 1 bunch of snake beans
- 1 bunch broccolini
- 1 bunch small organic carrots
- 2 organic brown eggs
- 1 small bag snow pea sprouts
- ¼ cup (1 ½ oz) almonds
For the honey Dijon dressing
- olive oil
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- white wine vinegar
- ½ garlic clove, minced
- salt & pepper
How to make it
- Lightly scrub the potatoes and quarter them. Place in a small saucepan and cover with water, adding salt. Bring gently to a boil and cook until ‘fork tender’ – this means until a fork slides gently into the potato but with some resistance.
- Trim and clean the green vegetables. Meanwhile, bring a small saucepan of water to the boil.
- ‘Blanch’ the snake beans and broccolini. This means cooking them lightly in boiling salted water, then immediately plunging them into a strainer over a bowl filled with ice cubes and water to stop the cooking process and keep them green. When cool enough to handle, cut the beans down into 6 cm (2 ½ inch) length and do the same for the broccolini.
- Fill half a small saucepan with water, add a dash of white vinegar, salt to it and bring to a boil. When boiling rapidly, turn to a medium heat and gently place the eggs in the water. Use a timer to cook the eggs for 6 minutes. If you cook them to hard (ie. the water is boiling rapidly) you will see a slight ring around the yolk after peeling. When done, plunge them into cold water so they are easier to peel. Peel and cut into halves.
- Peel carrots and cut into matchstick –sized pieces. .
- Assemble all dressing ingredients into the jar, tighten the lid and shake to combine. (With salad dressings the basic rule of thumb is three parts (spoons) oil to part vinegar.)
Place all the vegetables into your serving bowl. Pour over some of the dressing and toss lightly with a spoon. Add more dressing to taste and garnish with the show pea sprouts.
“With salad dressings the basic rule of thumb is three parts (spoons) oil to part vinegar.”
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Photographer: Anthea Paul
