Sometimes I just need a hit of greens.
I came up with this dish after a particularly hectic/heavy weekend which was spent at a friends hen party in the country. I’m slightly cringing at the fact that I’m calling this a recipe as the green vegetables are interchangeable, as is the dressing. I guess it gives you the option of mixing the recipe up a bit, using ingredients that are in season, and building up the dressing stock.
What I did.
For this recipe I used fennel, leek, broccoli, spring cabbage and peas. I also reserved the fennel fronds to sprinkle on top. I can’t honestly remember quantities, but its vegetables – so the more the merrier!
I chopped the vegetables finely. (bar the peas)
- Roll up and julienne the cabbage leaves,
- Cut the leeks in half lengthways, then cut each half lengthways in half again, then chop width wise.
- Cut the broccoli into small florets, you can evenly thinly slice the stalk too.
- Slice the fennel as thin as you can get.
Steam each vegetable separately. I enjoy mine with a little bite so I steamed the leek, broccoli, spring cabbage and peas for three minutes each. I cooked the fennel a little longer – about four minutes. But its up to your personal tastes. You could also braise the fennel if you wanted to.
Once steamed, blanch them in cold water and then drain them in a colander. Use kitchen paper to drain off any excess water. Repeat for all the vegetables.
Then onto the dressing for this you will need;
Of course you can hoover the whole plate on its own, or alternatively, if you have slightly more patience than I do, then this would act nicely as an accompaniment to grilled salmon or chicken.