Herb salad with orange and mustard dressing
Friday - May 31, 2019 3:46 pm , Category : RECIPES
125 g (4 oz) fine asparagus
Salt and black pepper
½ romaine lettuce
60 g (2 oz) lambs lettuce
60 g (2 oz) rocket
1 small bunch of flat-leaf parsley, stalks removed
60 g (2 oz) pine nuts, toasted
60 g (2 oz) SunBlush or sun-dried tomatoes,
Snipped into small pieces
2 tbsp olive oil
1 tsp maple syrup
1 tsp wholegrain mustard
Trim the asparagus and cut ino 2.5 cm (1 in) lengths. Cook in boiling salted water for about 3 minutes until just tender. Drain and refresh under cold running water.
Break the romaine lettuce into manageable pieces and mix with the lambs lettuce, rocket, and parsley leaves in a salad bowl. Add the asparagus, pine nuts, and tomatoes, and toss gently.
Remove the orange with a zester and add the strips to the salad. Squeeze the juice form half of the orange to give about 3 tbsp, then mix with the remaining dressing ingredients and seasoning to taste.
Toss the salad with the dressing just before serving.