Forager’s Summer Salad

foragers vinaigrette
Forager’s Summer Salad
Serves 2-4
Forager's Vinaigrette
Forager's Vinaigrette
Ingredients

1 Cucumber
200g Green beans
2 Carrots
2 San Marzano tomatoes
A few stems of fresh tarragon
1 red chile
Salt
Pepper
Forager's Vinaigrette

Method
  • Blanch the green beans in boiling water and transfer immediately to cool in ice bath. Clean and julienne vegetables (cut into thin matchsticks). You can do this by hand with a sharp knife, but using a mandolin makes it a lot easier and faster.    
  • Place all the cut vegetables in a bowl and add a pinch of salt, some freshly ground pepper and 4 tbsp of well-shaken Forager’s Vinaigrette. Mix to coat and let it marinade for a few minutes. Pick fresh leaves of tarragon and mix into the salad. Pile high in a shallow bowl or on a plate and drizzle with the leftover marinade from the mixing bowl. 

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