Baby Summer Vegetables with Lemon Vinaigrette
This is a versatile recipe that can be served either warm, as a vegetable, or cold, as a salad – a truly beautiful combination of those first, young, tender vegetables of early summer.
|Need help with conversions?|
You will also need a steamer.
This recipe comes from Delia’s Summer Collection
To get the very best colour and texture (and if you have the patience) it's best to fillet the broad beans. So, after shelling, pour boiling water over them and, when the water has cooled sufficiently, simply slip off the outer skin, which will reveal the beautiful vivid green inner bean in two halves. As you skin them, place them in a bowl. Next, put the carrots in a steamer fitted over a pan of simmering water, steam them for 4 minutes precisely, then add the spring onion bulbs and the peas and continue to steam for a further 3-4 minutes.
Meanwhile, make up the vinaigrette dressing by placing all the ingredients together in a screw-top jar, putting on the lid and shaking vigorously to combine everything. When the vegetables are tender but still retain their bite, remove the steamer, throw out the water from the pan and put the broad beans in the pan along with the rest of the vegetables and the dressing and toss everything around over a gentle heat for about 1 minute. Then transfer it all to a warmed serving dish, sprinkle the herbs over as a garnish and serve.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Barbecue recipes: burgers, kebabs and the rest
26 Aug 2014 20:30
27 Aug 2014 14:17
|Food and travel||
Short break ideas
13 Jul 2014 08:31
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
White chocolate cake
28 Aug 2014 21:08
17 Jul 2014 16:38
Bake in a Mug
15 Aug 2014 09:02
What's happening in your garden
24 Aug 2014 17:44