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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.
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