Strawberry Spinach Salad
Fruity salads are great for a summer lunch, or as an accompaniment to a barbecue. In this step by step guide Steve Vardy, chef at Tideswell School of Food, shows you how to make a strawberry and spinach salad with asparagus. Only in ten minutes.
4 asparagus spears, trimmed of woody part
100 g baby spinach
2 watercress sprigs
flat leaf parsley sprig
10 orange segments, peeled
3 strawberries, cut into quarters
1/2 honeydew melon, seeds removed
1/4 tsp poppy seeds
Bring a pan of salted water to the boil; cook the asparagus spears for a couple of minutes, then put them in cold water.
Put the spinach, the parsley and the watercress in a bowl. Drain the asparagus spears and cut them in half, then add them to the salad leaves.
Add the strawberry and orange pieces to the salad. Make mellow balls with a melon baller and add them to the salad.
Make up a dressing with 4 parts olive oil, 1 part vinegar, a little Dijon mustard, and a little salt, pepper and sugar. Give it a shake in a jar or other container, then pour 2 tbsp of the vinaigrette over the salad.
Add 1/4 tsp of poppy seeds, mix well, and serve.
Source: Video Jug