Spring Vegetable Salad

Seasonal leaves with asparagus, sugar snap peas, cucumber, pea shoots and a Dijon mustard and vinegar dressing.


  • 1 Round of Asparagus 600030
  • 30g Petit Pois 760571
  • 50g Sugar Snap Peas 600422
  • 1 Cucumber 601181
  • 50g Pea Shoots 605120
  • Bag of Mixed Leaves 605211
  • 30g Dijon Mustard 172261
  • 30ml White Wine Vinegar 209391
  • 90ml Olive Oil 171881

Serves: 4


  1. Firstly, peel strips of asparagus, leaving four spears for cooking. In a pan of boiling salted water cook the remaining four spears for 90 seconds and cool in refreshing cold water.
  2. Finely slice the sugar snap peas and cucumber. In a food processer crush half of the petit pois and reserve the remaining peas.
  3. Combine the Dijon mustard and white wine vinegar and slowly whisk in the rapeseed oil.
  4. Wash the leaves in cold water and leave to drain.
  5. Cover the leaves with the dressing, add in the cooked asparagus, sliced sugar snap peas and cucumber. Arrange in a deep bowl layering with the crushed peas, shaved asparagus and serve.

To add these ingredients to your order, please call 01452 857555 or add to your online order.

Rob Owen

Rob's Recommendations

"Serve as a side with Mediterranean Vegetable Quiche (815181), Broccoli & stilton Quiche (815401) or Roast Red Onion & Double Gloucester Quiche (814991)"

Rob Owen - Executive Development Chef

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