Hot Green Salad

Choose a selection of firm green vegetables - Broccoli, Brussels Sprouts, Cauliflower, Celery, Green Pepper, Broad Beans, Green Beans, Snow Peas, or Sugar-snap  Peas.
Salt and freshly ground Black Pepper

To Garnish: Butter or basic Vinaigrette

Cut the washed and trimmed firm green vegetables into bite-sized pieces. Leafy vegetables are not suitable for this salad.

Combine the prepared vegetables, and steam until just barely cooked and still crisp. Drain to remove excess liquid, then toss gently with a little salt and plenty of black pepper.

This salad needs no further dressing, but can be brushed with a little butter , or for a more tangy flavour, drizzled with vinaigrette.

Serve with any meat dish.


Updated: Jan 2010