Garden Salad with Crisp Crumbs

Serves: 20

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Total Time: 50

Prep Time: 45

Cook Time: 5

• FOR THE CRISP CRUMBS
• 150 ml (1?4 pint) olive oil
• 2  garlic cloves, crushed
• 125 gram(s) chorizo sausage, chopped
• 75 gram(s) breadcrumbs, such as ciabatta
• Grated rind of 1 lemon
• 30 ml (2 level tbsp) chopped flat-leafed parsley
• FOR THE DRESSING
• Juice of 1 lemon
• 5 ml (1 level tsp) Dijon mustard
• Salt and ground black pepper
• 5 ml (1 level tsp) caster sugar
• FOR THE SALAD
• 175 gram(s) asparagus tips or French beans, trimmed and thickly sliced on the diagonal
• 175 gram(s) sugar-snap peas, halved on the diagonal
• 1  cucumber, peeled, halved, de-seeded and sliced on the diagonal
• 3 bunch(es) watercress, washed, dried and broken into sprigs
• 1  fennel bulb, quartered and thinly sliced
• 225 gram(s) red or yellow cherry tomatoes, halved
• 175 gram(s) red onions, quartered and finely sliced
• Lemon zest to garnish

Method

1. To make the crisp crumbs, heat 30ml (2tbsp) oil in a frying pan, add the garlic, chorizo sausage and breadcrumbs and cook for 3-4min or until golden. Add the grated lemon rind and parsley and cook for a further 1min. Remove and drain on kitchen paper.
2. To make the dressing, mix the lemon juice, mustard, seasoning and caster sugar with the remaining olive oil.
3. To make the salad, cook the asparagus or French beans and sugar-snap peas in boiling salted water for 1min. Drain and refresh in cold water, then drain again.
4. Place the asparagus or beans, sugar-snap peas, cucumber, watercress, fennel, tomatoes and red onions in a large bowl. Just before serving, toss in the dressing, top with the crumbs and garnish with lemon zest.
5. PREPARE AHEAD Up to one day ahead, complete the recipe to the end of step 3 (do not slice the onions). Cover and chill the crisp crumbs, dressing and vegetables separately. TO SERVE Slice the onions and complete the recipe.

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