Broad Bean And Little Gem Salad Food

LITTLE GEM SALAD WITH HORSERADISH DRESSING

Steps:

• Heat 1/2 cup vegetable oil in a small saucepan over medium-high heat. Add 2 tablespoons capers (patted dry) and fry until crisp, about 2 minutes. Remove with a spoon; drain on paper towels. Toss 1 minced small shallot with 2 teaspoons lemon juice in a large bowl; let sit 10 minutes, then whisk in 1/2 cup creme fraiche, 2 tablespoons horseradish (drained), 1 teaspoon each lemon zest, Dijon mustard and kosher salt and a few grinds of pepper. Add 4 small heads Little Gem lettuce and 2 heads red endive (leaves separated), 1 cup sugar snap peas (strings removed and sliced), 6 thinly sliced radishes and 1/3 cup chopped dill; toss. Top with the fried capers.

LITTLE GEM SALAD WITH GARLICKY ALMOND DRESSING

Steps:

• Remove wilted exterior leaves from each head of lettuce. Cut stems from the lettuce heads, separate leaves and swish in a large basin of cold water, letting any sand or dirt sink to the bottom. Lift the leaves from the water and transfer to a colander. Shake away excess water. Wrap in kitchen towels to dry or use a salad spinner.
• Make the dressing: Put almonds, vinegar and garlic in a small bowl. Whisk in the olive oil. Season with salt and pepper.
• Put leaves in a wide salad bowl. Sprinkle with a pinch of salt. Dress lightly just before serving, using 2 or 3 tablespoons of dressing and coating leaves well. Taste and add more dressing as necessary. Store any remaining dressing in refrigerator for up to 3 days.

BROAD BEAN AND LITTLE GEM SALAD

Steps:

• For the croûtons, preheat the grill to hot. Cut the crusts off the bread and discard. Cut the bread into even-sized small cubes. Sit a plastic bag in a bowl, pour in the oil and season with salt and pepper.
• Add the cubed croûton to the bag and shake, tossing the cubes in the seasoned oil. Tip the bread out on a baking tray and place under the grill. Turn until they're evenly browned - watch them all the time to prevent scorching and shake occasionally to make sure they brown evenly.
• For the salad, cook the broad beans in boiling water for about 3-4 minutes, or until tender. Drain and refresh in cold water. Remove the beans from their pods and set aside.
• Trim the very ends off of the Little Gem lettuces but keep the root intact. Slice each lettuce into six wedges. Arrange on a platter, scatter with beans and parmesan and season with salt and pepper.
• For the mustard dressing, measure all of the dressing ingredients into a clean jam jar, season with salt and pepper and seal with a lid and shake until combined. Pour over the dressing, toss and serve.

LITTLE GEM & PEA SALAD

Steps:

• Put the Little Gem wedges in a large bowl or on a serving platter. Bring a medium saucepan of water to the boil, add the peas and cook for 2 mins. Drain well and refresh under cold running water until cooled. Add the well-drained peas to the lettuce and toss together.
• In a small bowl, combine the shallot, lemon juice and vinegar, plus a pinch of salt. Leave to stand for 10 mins, then add the olive oil and season with ground black pepper. Add the dressing to the Gem wedges and peas, and toss together.

BROAD BEAN & COURGETTE SALAD

Steps:

• To make the vinaigrette, whisk the white wine vinegar and olive oil together with some seasoning, then set aside. Boil a pan of water, add the broad beans and boil for 2-3 mins. Drain and plunge into iced water, then leave to cool a little before removing the skins.
• Cut the baby courgettes into 4-5 pieces on the diagonal. If you are using medium courgettes, cut into four lengthways and slice into 5mm thick pieces.
• Heat the olive oil in a frying pan over a medium heat, add the courgettes. Cook, stirring for 5-8 mins, until they are a light golden colour. Add the broad beans and some seasoning, and cook for another 30 secs. Remove from the heat and stir in the vinaigrette while still warm. Serve with the chopped walnuts scattered over.