Blanched Greens with Olives and Sundried Tomatoes
<em>When I originally made this recipe, I dressed it two or three hours prior to serving. Unfortunately the dressing turned the lovely vibrant green vegetables to a more olive green. While they discoloured, they did not loose any of their crunch or flavour. So all was not lost – although it was a little disappointing
- 1 bunch broccolini, trimmed
- 200g green beans, trimmed
- 200g sugar snap peas, trimmed
- 200g snow peas, trimmed
- 150 ml olive oil
- 50 ml balsamic vinegar
- 2 tsp Dijon mustard
- 1 clove garlic crushed
- 1 tbs sundried tomatoes, finely chopped
- 1 tbs kalamata olives, finely chopped
- Salt and pepper
- Bring a large pan of water to the boil.
- Fill a large basin with water and ice.
- Add 1 tsp salt to the boiling water and add the broccolini and blanch for approximately 4 minutes.
- Remove the broccolini from the boiling water and plunge into the water and ice to stop the cooking and help retain the lovely vibrant green colour. When cool, remove from the water and dry.
- Repeat this process for the sugar snap peas, the green beans and the snow peas.
- Whisk the olive oil, balsamic vinegar, Dijon mustard, and garlic together and season to taste.
- Toss the green vegetables together with the sundried tomatoes and olives,
Dress just before serving
- You could also add asparagus to the mix.
- Do not dress until just before serving.