INSALATA DI FAGIOLINI

By Adam Mead - Head Chef at Locale Restaurant
Feature recipe for January 2017

Locale Head Chef, Adam Mead, suggests using the freshest ingredients straight from the veggie garden to create his Insalata Di Fagiolini. It’s the perfect salad for a warm January night with a glass of Deen Vat Series No 2 Sauvignon Blanc.

SIDE SERVES 4-5
  • 400g green beans
  • 8 zucchini flowers
  • 150g snow peas
  • 1 green witlof, sliced
  • ¼ raddichio, sliced
  • ½ long red chilli, thinly sliced
  • 40g flaked almonds, toasted
  • 2 preserved lemon petals, thinly sliced
  • 1 small garlic clove, crushed
  • 15g dijon mustard
  • 15g sherry vinegar
  • 80ml extra virgin olive oil
  • sea salt, to taste

Blanch the green beans in boiling salted water for 3 minutes, refresh in iced water and drain. Blanch the snow peas in boiling salted water for 1 minute, refresh in iced water and drain. Slice the baby zucchini into thin ribbons using a mandolin or a sharp knife.

Mix the garlic, mustard, sherry vinegar and olive oil together to make a dressing. Combine all the ingredients together with the dressing and add a pinch of sea salt. 

Back