Simple lemony spring greens WITH A SUPER-QUICK LEMON DRESSING
CATEGORIES
INGREDIENTS
- Cooking Time: 15
- Servings: 4
- 1 lemon
- 2 tablespoons extra virgin olive oil
- sea salt
- freshly ground black pepper
- 500 g spring greens
DIRECTIONS
- Using a microplane, finely grate the lemon zest onto a chopping board, then transfer to a jam jar.
- 2. Cut the lemon in half.
- 3. Squeeze half the juice into the jar, using your fingers to catch any pips (keep the remaining lemon for another recipe).
- 4. Add the extra virgin olive oil to the jar with a tiny pinch of salt and pepper.
- 5. Put the lid securely on the jar and shake well.
- 6. Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your spring greens.
- 7. Half-fill a large saucepan with cold water and add a tiny pinch of salt.
- 8. Place on a high heat and bring to the boil. Meanwhile...
- 9. Trim and cut the spring greens in half lengthways, then finely slice them.
- 10. Once the water is boiling, carefully add the spring greens and cook for 3 to 4 minutes,
- or until tender but still bright green in colour.
- 11. Once cooked, drain the spring greens over the sink into a colander, steam dry for a minute, then tip back into the pan.
- 12. Give the dressing another good shake up, then drizzle it over the greens.
- 13. Using tongs, gently toss the spring greens in the dressing while they’re still hot to help them soak up all the dressing, then transfer to a bowl and serve straight away.
- TIPS:
- This zesty lemon dressing works nicely on fresh crisp salads as well as other boiled or steamed greens, such as savoy cabbage or pak choi.