Local foodie, TV presenter and cookbook author Will Stewart freshens up the menu with this greens with charred lemon & mint salad.
Bright, zesty and delicious! You can use pretty much any combination of seasonal greens depending on what’s available weather-wise (and in budget of course!). I’ve blanched these vegies, which means cooking them in boiling water for a very short time and then straining and cooling them immediately, ideally in iced water. This technique brings out the crispness and the colour of the veg and helps these glorious ingredients really pop with freshness. Charring the lemons also gives an added sweetness to the dressing. Perfect as a side salad or a light lunch as the days get longer and the temperature begins to rise. Let me know if you make it! Enjoy.
Lot of love, Will x
Greens with Charred Lemon and Mint Salad
Serves: 3-4
TAKES: 15 minutes
DRESSING:
2 lemons
3/4 cup of extra virgin olive oil
Salt and pepper
SALAD:
125g of snow peas
1/2 cup of frozen baby peas
2 bunches of asparagus, trimmed and cut in half lengthways
1 baby cos lettuce, leaves separated
50g goats chèvre
Handful of fresh mint leaves
Salt and pepper
Method:
Begin by making the dressing. Start by zesting the lemons while they’re whole and set the zest aside. Cut the lemons in half and heat a frying pan over a medium to high heat. Place the lemon halves in the pan face down and cook them until they begin to char and caramelise. Remove the pan from the heat.
Squeeze the charred lemons into a bowl. Pour in the extra virgin olive oil and half of the lemon zest then whisk vigorously until combined. Season with salt and pepper to taste and set aside.
To make the salad, begin by blanching the asparagus, peas and snow peas in boiling water for 30 seconds. Remove from the hot water and chill immediately in iced water and set aside.
In a large bowl, using your hands gently toss the vegetables and lettuce leaves together with half of the dressing until everything is coated. (Make sure you re-whisk the dressing to emulsify it if it has separated)
Arrange the salad on a large platter, garnish with fresh mint leaves, the remaining lemon zest and goats chèvre. Drizzle over some more dressing, then serve immediately.
Got a cooking question, local recommendation or idea you’d like to see me rustle up in the northsider kitchen?
Drop me a line at hello@northsider.com.au!
This article was originally published in northsider Spring 2022.