Vegetable salad with saffron dressing

Vegetable salad with saffron dressing

Serves 6, as a side dish, Vegetarian

Note: it is important to use a good quality saffron for this recipe.

Ingredients

- 12 rainbow carrots, tops removed, washed and peeled

- 1 medium zucchini, sliced

- 8 stalks of long-stemmed broccoli, any thick stalk cut in half lengthwise

- 1 tablespoon rapeseed oil

- 100 g mixed cherry tomatoes, halved

- 4 spring onions, thinly sliced at an angle

- 3 plum tomatoes, pitted, blanched, peeled, seeded and cut into small pieces

- a handful of black olives, pitted and sliced

- ½ cucumber, cut lengthwise, seeded and sliced at an angle

- 3 tablespoons coarsely chopped basil

For dressing

- 20 ml cider vinegar

- ½ teaspoon Dijon mustard

- a pinch of saffron

- 1 teaspoon powdered sugar

- 50 ml extra virgin rapeseed oil

- 1 small onion, finely chopped

Note: it is important to use a good quality saffron for this recipe.

INSTRUCTIONS

- STEP 1

Heat a grill pan over medium-high heat. Return the carrots, zucchini and broccoli to a large mixing bowl, season lightly and toss with the rapeseed oil. Once the skillet is heated, add the sliced vegetables and let them brown lightly for about 3-4 minutes, then transfer them back to the bowl. When all the vegetables are browned, add the rest of the salad ingredients, toss and set aside.

 

- STEP 2

To make the saffron dressing, whisk the vinegar, mustard, saffron and sugar in a bowl with a pinch of salt until the sugar has dissolved. Gradually stir in the oil, then stir in the onion. Dress the salad and serve.

Enjoy!

 

 

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