Shared Kitchen

Real food from scratch

  • Home
  • About us
  • Cook’s notes
  • Ilaria’s Kitchenette
  • Search

Spring Salad Bowl

—

10 October 2017 BY Julie Biuso
SERVES: as many as you like!

Spring Salad Bowl

The beauty of these salad bowls is not just the inherent goodness, but that you can add whatever you like and make as many servings as you need.

Ingredients
—

Canned white beans
Extra virgin olive oil, or lemon-infused olive oil
Fresh lemon
Crushed garlic
Flaky sea salt for sprinkling
Small bunches of coriander (cilantro), parsley, mint and basil
Fennel bulb
Fresh salad leaves, trimmed, washed and dried
Broad beans in the pod
1 red or green chilli
Small Lebanese cucumber or telegraph cucumber
Button mushrooms (must be very fresh)
Cherry tomatoes, halved
Kasundi or spicy tomato chutney

Method
—

1 Drain canned beans and rinse. Drain again then pat dry with paper towels. Mix in a bowl with extra virgin olive oil, lemon juice, plenty of crushed garlic, chopped parsley or mint, salt and pepper to taste.

2 Trim fennel bulbs, rinse well, shake dry and slice finely. Toss with extra virgin olive oil, lemon juice and salt to taste.

3 For salad leaves, choose colourful ‘soft’ leaves (cos and iceberg are too assertive in this salad), and baby chard or beetroot or spinach leaves, or microgreens. You can also add some blanched baby green vegetables (I’ve included a few stems of individual flowering broccoli).

4 Pod broad beans and blanch for 2 minute in a pan of boiling water. Drain, cool quickly in cold water, then flick off outer coating. If fresh are not available, use frozen broad beans.

5 Slice chilli thinly, or for a milder chilli hit, cut in half, flick out seeds and slice thinly.

6 If using Lebanese cucumbers, slice thinly with a vegetable peeler. If using a telegraph cucumber, peel first if preferred and either slice finely or cut into chunks.

7 Wipe mushrooms clean with a damp cloth then slice thinly.

8 To assemble, make a layer of salad leaves on the bottom of each bowl. Arrange items on top in groups. Season with flaky sea salt and black pepper. Drizzle with extra virgin olive oil and a few good squirts of lemon juice. Serve.

Spring Salad Bowl 1

Spring Salad Bowl 1

Share Share on StumbleUpon
StumbleUpon
Tweet about this on Twitter
Twitter
share on Tumblr
Tumblr
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Google+
Google+

Leave a Reply Cancel reply

Your email address will not be published.

You might also like...

Beetroot & Mandarin Salad with Caper Dressing
An easy way to eat your coloureds!
Read more
Creamed Sweet Corn on Toasted Muffins
Brunch, lunch anytime ....
Read more
Rhubarb & Cinnamon Cake
Would you look at this Mamma of a cake. Plenty for seconds!
Read more

About this blog

Julie Biuso

Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

Subscribe

Keep up to date with all the latest.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Essentials

  • 10 minutes with…
  • Tastings
  • Kitchen things we like
  • Reviews
  • Sites I like
  • Weights & measures
  • Copyright & disclaimer

Categories

  • Recently posted
  • Julie’s Blog
  • Ilaria’s Blog & Recipes
  • Special occasions
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Spring
  • Summer
  • Autumn
  • Winter
  • Wine & drinks

Posts by month

  • - 2019
    • December (6)
    • November (23)
    • October (19)
    • September (24)
    • August (27)
    • July (30)
    • June (20)
    • May (30)
    • April (38)
    • March (25)
    • February (25)
    • January (19)
  • + 2018
    • December (21)
    • November (26)
    • October (28)
    • September (24)
    • August (27)
    • July (28)
    • June (27)
    • May (25)
    • April (15)
    • March (21)
    • February (22)
    • January (19)
  • + 2017
    • December (13)
    • November (23)
    • October (23)
    • September (19)
    • August (25)
    • July (17)
    • June (22)
    • May (22)
    • April (20)
    • March (26)
    • February (19)
    • January (24)
  • + 2016
    • December (8)
    • November (17)
    • October (21)
    • September (22)
    • August (23)
    • July (13)
    • June (19)
    • May (23)
    • April (17)
    • March (25)
    • February (18)
    • January (15)
  • + 2015
    • December (22)
    • November (17)
    • October (10)
    • September (26)
    • August (17)
    • July (6)
    • June (15)
    • May (17)
    • April (8)
    • March (12)
    • February (8)
    • January (21)
  • + 2014
    • December (4)
    • November (2)

Cooking Class+Lunch Food & Wine Experience Waiheke

Cooking Class+Lunch at food expert/author Julie Biuso's Waiheke home

Gourmand Cookbook Awards 2015 Best Food Blogsite NZ

Gourmand Cookbook Awards 2015 Best Food Blogsite NZ

Julie Biuso at Home book

julie-biuso-at-home

Foodies Awards

Shared Kitchen
Julie Biuso
2014

  • Home
  • About us
  • Cook’s notes
  • Ilaria’s kitchenette

© 2014 Please see our copyright page for conditions on use of content here

  • Home
  • About us
  • Ilaria’s Kitchenette
  • Categories
    • Special occasions
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Baking
    • Spring
    • Summer
    • Autumn
    • Winter
    • Wine & drinks
    • Back
  • Essentials
    • 10 minutes with…
    • Kitchen things we like
    • Recently posted
    • Reviews
    • Tastings
    • Tips & tricks
    • Something for the weekend
    • Weights & measures
    • What’s at the farmers’ markets
    • Back