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Summer Vegetable Salad with Burnet Leaves - Forager | Chef

A refreshing summer salad of ripe tomatoes, cucumbers, herbs, chickpeas, and handfuls of salad burnet leaves. Inspired by simple antipasti salads and

Rezept

Zubereitungszeit ca. 5 MinutenVorbereitung ca. 5 Minuten

Zutaten:

  • 1 cup canned chickpeas (drained )
  • 6 oz cherry tomatoes (halved )
  • 4 oz cucumber (peeled, seeded, quartered and sliced 1/4 inch )
  • 1 small clove garlic
  • 1 oz (2 tbsp) fresh lemon juice (plus more to taste )
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt (plus more to taste )
  • Fresh ground black pepper (to taste)
  • Small handful of fresh basil and or mint leaves (sliced )
  • 1 oz salad burnet leaves (1 loosely packed cup of chopped leaves )

Arbeitsschritte:

  • Grate the garlic into a mixing bowl, add the lemon juice, salt, and oil and allow to rest for 5 minutes. If you don't have a Microplane grater, you can crush the garlic with the back of a knife and mince it.
  • Finely chop the burnet leaves, but don't go overboard-they shouldn't be mulch.
  • Add the remaining ingredients, mix, taste and correct the seasoning for salt, lemon and herbs, then serve or store for up to two days in the refrigerator.

Videos

How to Cook with Salad Burnet
6 Minuten 28 Sekunden

How to Cook with Salad Burnet