Green herb, celery and broad bean tops

Green herb, celery and broad bean tops

By
From
Mr Wilkinson's Simply Dressed Salads
Photographer
Jacqui Melville

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. A perfect quick salad for me is to head out and snip some tops off the broad beans, harvest some of the smaller celery stalks, using the leaves and thinly slicing the stalks, then mixing these with some torn parsley, the shoots of some sorrel and leaves of mint. Simply dress these with a dash of red wine vinegar, a little sea salt and a drizzle of hazelnut oil. Maybe toss through some soft goat’s feta and serve.
Tags:
salad
salads
vegetables
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