13/06/2022
Green Vegetable Salad with Dill Dijonnaise
This salad came together the first day that Josh photographed my food. Knowing he loved his veggies, a concert of green vegetables with a creamy mustard dressing evolved.
Serves:
4-6
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients
- 1 large zucchini, cut lengthwise into thin slices
- 1 bunch young asparagus, trimmed
- 100g wild rocket
- 1/4 cup frozen green peas, thawed
- 1 small avocado
- fresh dill sprigs, for garnish
- sea salt and pepper, to taste
- DILL DIJONNAISE
- 1/4 cup mayonnaise
- 1/4 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lime or lemon juice
- 1 tablespoon chopped fresh dill
Method
- Poach zucchini in a frypan with 1/2 cup water, until just tender. Drain and cool. Cook asparagus the same way, drain and refresh under cold water.
- Layer rocket, zucchini, asparagus and peas on a platter. Position avocados on top. Drizzle with Dill Dijonnaise and garnish with dill, season to taste.
- To make Dill Dijonnaise, shake all ingredients together in a screwtop jar.
Tips
- TIPS Dill Dijonnaise will keep refrigerated for two weeks.
- STYLING Always dress salad just before serving.
- DRINK MATCH Sauvignon blanc or crisp lager.
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