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Campfire Salad

Prep Time:

15 MINS

Cook Time:

Serves:

4 Servings

Level:

About the Recipe

Ingredients

  • 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

Preparation

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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