SERVES 4
PREPARATION 10 MINS
COOKING 30 MINS
2 bunches baby beetroots, with leaves
2tbsp vinegar (any variety will do)
250g (8oz) bunch
English asparagus
400g (13oz) baby courgettes, cut into
1cm (½in) slices
1kg (2lb) broad
beans, shelled
400g (13oz) feta, crumbled
Bunch of fresh mint
For the salad cream
4 eggs
2tbsp white wine vinegar
½tsp English mustard
4-5tbsp single cream
1. Trim the beetroot, keeping the smallest leaves for the salad. Place the roots in
a pan with the vinegar and cover with water. Bring to the boil and simmer for
20 minutes then leave to cool. Drain,
peel and halve the larger beetroot.
2. Bring a second, lightly salted pan of water to the boil and cook the asparagus for 1 minute. Add the courgettes and broad beans. Cook for a further 3 minutes until the vegetables are tender but still have a bite. Drain and cool under running cold water.
3. To make the salad cream, boil the eggs for 9 minutes. Cool them, peel off the shells and remove the yolks. Using a fork, mash the yolks with the vinegar and mustard until as smooth as possible, then mix in the cream to make a smooth sauce. If you want it super-smooth, whizz with an electric hand-held blender. Season with salt and white pepper
4. Divide the vegetables, leaves, feta and mint between four serving plates and drizzle the salad cream over them.
Modern twist
to Iceburg lettuce with bottled salad cream
We've banished the bottle and gone back to Mrs Beeton for this classic salad cream recipe.
The trick to giving it a modern update is to combine it with unusual salad ingredients