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Campfire Salad

Prep Time:


Cook Time:


4 Servings


About the Recipe


  • For the sherry vinaigrette

  • 65ml sherry vinegar

  • 1 teaspoon sugar

  • Salt and freshly ground black pepper

  • 2 tablespoons minced fresh oregano

  • 125ml extra-virgin olive oil

  • For the salad

  • 900g asparagus, ends trimmed

  • 450g fresh green beans, cut into pieces

  • 3 large carrots, shredded

  • 200g black beans, drained and rinsed


Step 1

In a small bowl whisk together the vinegar, sugar, and oregano; season with salt and pepper.

Step 2

Slowly add oil, whisking constantly to emulsify. Set aside.

For the salad:

Step 1

To blanch the asparagus, bring a large pot of water to a boil, then drop the asparagus spears in for 3 to 5 minutes, depending on their size. Remove from the water and shock them briefly in a bath of ice water to stop the cooking and preserve the green color. Drain thoroughly. Repeat the same process with blanching the green beans, cooing a little longer, about 5 to 7 minutes.

Step 2

In a mixing bowl, combine the carrots, black beans, and green beans. Toss together until well mixed. Drizzle with half the sherry vinaigrette and mix thoroughly.

Step 3

Place a small pile of salad mix in the center of 6 small plates. Build a campfire stack by arranging 4 or 5 asparagus spears leaning against each other over the salad. Drizzle a little vinaigrette on each stack and serve.

Step 4

If taking to a picnic, keep salad mix and vinaigrette separate until ready to serve, then mix and plate.


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