Spring Salad

There are people that love winter, but I’m not one of them. I tend to be a bit grumpier during the winter and I hate how it gets cold and dark really early. I leave the house to go to work and it’s still dark. When I come back from work to pick up the kids from day care it usually is dark again. The only things I like about winter is Christmas with my family, building a snowman with my children, having a snowball fight or just enjoying the winter scenery. In the Netherlands it can be really cold in winter, but we don’t often have enough and good quality snow to enjoy these kind of things. It’s more like a slushy kind of snow which causes traffic jams and accidents and ruins your new shoes when you get out of the car. So that leaves Christmas as the only perk in winter. If we would move Christmas to Spring we can cancel Winter alltogether, what do you think? Are you with me on that?

Ok, ok, ok…………..hold your horses. I know that’s not a good idea. I know we need winter, nature needs winter, some people need winter to shake off the heat of Summer. We need Winter as much as we need Summer and Fall and Spring. So every year I patiently sit and wait for the cold to disappear so Spring can start, because Spring is my favourite season…………….my solace. I love it when the grass in the garden gets a bright green and all leaves start growing on the plants and trees. The fruit trees start to blossom and the flowers pop up from the ground and last but not least the weather finally turns warmer. It’s so nice to feel the sun on your skin while sitting outside, but it’s not too hot yet, like in summer. Spring just makes everything prettier, happier and more alive. Every year I get so excited I nearly wet my plants…….……..but the garden is my husband’s territory. He does the watering of the plants, weeding, mowing the grass and pruning the trees and he does a great job doing it (see below).

0ur garden

Another great thing about Spring is the amazing vegetables and fruit that grow in this season. Of course you can get things like artichokes, peas or fennel all year round nowadays, but nothing beats the taste of so many spring produce when you actually buy it in springtime. I like to eat a lot of fresh salads in Spring; from fresh asparagus to radishes to green beans and all kinds of fruit. A lot of people find it difficult to incorporate salads into their meals. These are the same people who think salads are boring, because they think salads are just some green leaves, cucumber and tomato’s. Well, think again……….……..try to use other ingredients. You will be amazed by how many ingredients you can toss into a salad. By including a variety of ingredients, salads can often turn into a nutritional power bomb chucked full of vital vitamins and minerals.

That’s why I just love a big bowl of this Spring Salad recipe. This salad puts green veggies like spinach, asparagus, haricot vert beans and broad beans together. Then you add a dressing of shallots, lemon juice, olive oil, sesame oil and chili. You make it nice and pretty with some nigella seeds and white and black sesame seeds. It made a fabulous side dish to the chicken curry we had tonight. The kids had a version without the asparagus, chili and shallots.


I like to leave the podding of the broad beans to my ‘sous chef’, because it’s a tedious job and he still thinks of it as a challenge. I tell him that I need small hands for the job and that his hands are perfect for it. He likes the fact that he can do something I can’t (hihihihihi). My other sous chef used to do it for me, but she is no longer fooled by my words 🙂 . She still helps a lot in the kitchen, just not with the beans anymore. There will be a time that I have to do the podding myself again, but we will cross that bridge when we get there.

As much as I love this season, there is one thing I don’t like about Spring; I’m not really into Spring cleaning. But come to think of it, I’m not into Summer, Fall or Winter cleaning either. If you are one of those people who can’t wait to start your Spring cleaning, going through the whole house all excited while listening to music, I have one solid advise: whatever you do, your toilet brush is never the microphone!!!

I hope you enjoy it as much as we did. If you try it, please let me know! Leave a comment, telling me what you think of it. You can also tag your photo on Instagram with @culyzaar or post it on my Facebook page so I can see it. I love seeing your takes on the recipes on my blog!

 

Spring Salad
Source: ‘Plenty’ – Yotam Ottolenghi and Sami Tamimi
Servings: 4 people
Ingredients
  • 300 g asparagus
  • 200 g French beans (haricot verts)
  • 200 g broad beans after podding (fresh or frozen)
  • 50 g baby spinach leaves
  • 1 shallot, peeled and very thinly sliced
  • 1 red chilli, finely diced
  • 1 tsp sesame oil
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp white and black sesame seeds, toasted
  • 1 tsp nigella seeds
  • Salt
Instructions
  1. Trim the asparagus and slice them in an angle into 3-4 pieces. Fill a large pot of water with water and bring that to a boil. Blanch the asparagus for two to four minutes, depending on thickness. You don't want them cooked too soft. I added the tips of the asparagus only in the last minute so they don’t turn into mush. With a slotted spoon, transfer the asparagus to a bowl of ice-cold water. Then you add the French beans to the boiling water, blanch for five minutes and transfer to the asparagus bowl. Drain both well, then dry on a clean kitchen towel.

  2. Take the pan of the heat and add the broad beans in the same water. Leave them in there for 2 minutes and then drain them. Transfer to a bowl of water and remove the outer tough skin by making a incision with the nail of your thumb on the top and then pressing them between finger and thumb so the beans come out gently. Don’t press to hard or they will turn into a mush.

  3. Mix the sliced shallots, the red chili, the sesame oil, the olive oil, the lemon juice and half a teaspoon of salt in a jar and shake thoroughly. Put all the greens in a large bowl and add the dressing, stir gently, taste, add more salt if you like. Put everything on a serving dish and sprinkle the salad with the black and white sesame seeds, the nigella seeds and serve at once.

  4. If you want to keep some of the ingredients separately like I did with my children, then you mix half of the remaining ingredients in a jar and leave out the ingredients you don’t want to add. You use this dressing on the kids version and you make a separate dressing for the adults.

 

4 thoughts on “Spring Salad

  1. Hmm is anyone else experiencing problems with the images on this blog loading? I’m trying to figure out if its a problem on my end or if it’s the blog. Any responses would be greatly appreciated.

    1. Hi Eldon, I don’t have any problems loading this page. I will check the images and try to make them a bit smaller. Thanks for the feedback

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