Di’s Vegetable salad with mint and lemon dressing
(adapted slightly from a Gourmet Traveller recipe by Rodney Dunn)
A very summery salad that is best when the veggies are still quite crunchy. The mint and lemon dressing also adds a little zing. Great served very cold for lunch on a hot day alongside your favourite cold cuts of meat.
Add or substitute other veggies if you like – green beans and yellow button squash also work well in this salad.
Serves 6 or more
- 2 large cobs of fresh corn
- 8 small zucchinis, quartered lengthways (or if you’re lucky to find them, 16 zucchini flowers, trimmed and halved lengthways)
- 3 bunches of asparagus, trimmed and sliced into 4cm pieces
- 250g sugar snap peas or snow peas (or both), trimmed
Mint and lemon dressing
- ¼ cup torn mint leaves
- 2 spring onions, coarsely chopped
- 2 cloves of garlic, chopped
- 2 tbsps grated lemon rind
- ¼ cup good quality extra-virgin olive oil
- ¼ cup lemon juice
- Sea salt and freshly ground black pepper
- Use a sharp knife to slice corn kernels from cobs, trying to keep in clusters. Blanch corn in boiling salted water for 5 minutes or until tender, refresh in iced water and drain.
- Blanch zucchini and asparagus for 2 minutes or until tender, refresh in iced water and drain.
- Blanch sugar snap peas for 1-2 minutes or until just tender, refresh in iced water and drain (snow peas may not need blanching if young). Arrange vegetables on a platter.
- Prepare dressing: Place mint, spring onion, garlic, lemon rind and 1-2 tsps sea salt in a mortar and pound to a coarse paste with a pestle. Combine with the olive oil and lemon juice in a bowl and whisk well. Taste, and season with freshly ground black pepper and a little sea salt if necessary. Drizzle dressing over vegetable salad and toss to combine just before serving.