Green spring salad
The secret of the flavor lies in the crispness of the green vegetables.
We start with the fresh green vegetables of late winter and early spring − asparagus, ful (fava beans) and green beans (fresh green peas are also great in this salad). Then we add potatoes and celery, two major symbols of Passover. The secret of the flavor lies in the crispness of the green vegetables, so it’s important to scald them only briefly.
1 stalk leafy celery, finely chopped
2 heads Arab lettuce
8 thick asparagus spears
20 pods of broad green beans
1/4 cup fresh fava beans (ful)
juice of 2 lemons
1/4 cup olive oil
Cook potatoes in their jackets until soft. Cool, peel and cut into large cubes. Place the potato cubes in a bowl, season with salt, black pepper, a little olive oil and chopped celery. Set aside. Remove the darker outer leaves of the lettuce. When you reach the young, fresh leaves, slice the lettuce head lengthwise. In a pot, bring salt water to a boil. Prepare a large bowl with ice water. Scald the asparagus spears and fava beans for about 2 minutes in the boiling water, and then transfer them to the bowl of ice water. Slice the asparagus lengthwise, cut the green beans into pieces crosswise and remove the outer peel of the fava beans.
Transfer the scalded vegetables to a large bowl, season with lemon juice, olive oil and salt and mix by hand. Add the potato cubes and mix gently. Place the lettuce hearts on a large serving platter, top with the other salad ingredients and serve.
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