Despite the summer weather’s reluctance to fully arrive, there’s nothing like a fresh, vibrant salad during the warmer months. These two delightful recipes, a bean salad with spinach and almonds, and a Romaine lettuce and lentil salad, are made using fresh seasonal produce and a delicious homemade vinaigrette, to ensure a burst of flavour every bite.
Whether you’re seeking a light lunch or a colourful side dish, these salads promise to bring a touch of summer to your table, no matter what the forecast.
Check out our wide range of cookery classes at www.waterman.house or follow us on Instagram @waterman.house.
Bean Salad with Spinach and Almonds
Ingredients
(Serves 4)
- 400g green beans
- 100ml bacon and shallot vinaigrette
- 25g Parmesan, grated
- 50g spinach, washed and dried
- 80g almonds, toasted and chopped
Vinaigrette
- 50ml olive oil
- 75ml vegetable oil
- 200g smoked bacon , cooked
- 75g chopped shallots
- 3 sprigs of thyme
- 1 pinch of salt
- 1 tsp black pepper
- 1 tbsp Dijon mustard
- 2 cloves garlic, chopped
- 100ml balsamic vinegar
Method
- Cook the beans in salted boiling water for three minutes - you want these to still have a crunch. Remove from the heat, drain and refresh in iced water for a couple of minutes. Strain and dry.
- To make the vinaigrette, in a pan, cook 200g of smoked bacon, chopped shallots, thyme, salt and black pepper. Remove the mix from the pan. Whisk in the Dijon mustard, chopped garlic, balsamic vinegar, olive oil and vegetable oil. This can be stored in an airtight container for one week.
- Place the beans in a bowl and dress with the vinaigrette, season with salt and pepper.
- Add in the spinach and almonds and lastly add the Parmesan and serve.
Romaine Lettuce and Lentil Salad
Ingredients
(Serves 4)
- Romaine lettuce, cleaned and chopped
- 2 bunches watercress
- 50ml mustard vinaigrette
- 150g lentils, cooked
- 150g kidney beans, tinned
- 150g chickpeas, tinned
- 1tbsp sesame seeds, toasted
- 1tbsp pine nuts, toasted
- 1tbsp hemp seeds
Mustard vinaigrette
- 15g whole grain mustard
- 10g caster sugar
- 15g runny honey
- 1tsp white wine vinegar
- ½tsp black pepper
- 1 pinch salt
- 100ml vegetable oil
- 50ml olive oil
Method
- To make the mustard vinegarette, whisk all of the ingredients together.
- Place the lettuce into a bowl with the watercress and dress with the vinaigrette. Add in the beans and lentils and mix well.
- Toast the sesame seeds and pine nuts in a dry pan and garnish the salad, mix again and garnish with the hemp seeds. Serve immediately.
