This broccolini and snake bean salad is one of those sides I always bring out when I want to serve something a little more substantial that packs flavour. It goes very well with all types of meats, but will also satisfy any vegetarians.
It’s easy to fall in love with these crunchy green vegies and nuts bathed in a zesty dressing, and it’s very easy to pull together. The salad can be served warm or at room temperature.
4
servings10
minutes5
minutesStop your screen from snoozing (zzz)
Ingredients
1 bunch 1 bunch broccolini, trimmed
1 bunch 1 bunch snake beans, trimmed, cut into 5cm lengths
1/2 1/2 lemon, juiced
1 tsp 1 tsp Dijon mustard
2 tsp 2 tsp honey
2 tbsp 6 tsp extra-virgin olive oil
1/3 cup 1/3 cup flaked almonds
4 cups 4 cup baby spinach leaves
Method
- Slice broccolini stems in half lengthways, then in half crossways. Bring a large saucepan of water to the boil over medium-high heat. Add broccolini and snake beans, and cook for 2 minutes or until brighter green and tender-crisp. Drain well.
- Meanwhile place lemon juice, Dijon, honey and olive oil in a jug and whisk until well combined and emulsified.
- Place flaked almonds in a small frying pan over medium heat. Cook, stirring occasionally, for a few minutes or until light brown and toasted.
- Combine broccolini, snake beans and spinach leaves in a large serving dish. Drizzle over the lemon dressing and scatter over the toasted almonds, to serve.
Notes
- If you like, you can stir through some chopped white anchovies for some flavour contrast. Note this would then make the dish unsuitable for vegetarians.
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