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Raw spring salad
snacks and sides | serves 4 as a side
1. Prepare a large bowl of iced water. Speed-peel the asparagus, radishes and courgettes into ribbons. Place in the iced water.
2. Finely chop the mint and dill, and place in a bowl. Stir in the juice of 1 lemon and a little extra-virgin olive oil and season well. Remove the vegetables from the water and spin until dry. Place in the bowl with the dressing, toss well and serve.
Recipe Christina McCloskey
Photo Dan Jones
from Issue 18
ingredients 1 bunch of asparagus
1 bunch of radishes
4 baby courgettes
½ bunch of mint
½ bunch of dill
Extra-virgin olive oil