Hot and Cold Salad

Name: Hot and Cold Salad
Yield: Serves 4
Ingredients: 8–10 fresh basil leaves, sliced thinly; 2 Little Gem lettuces; 2 large cloves garlic, chopped finely; Black pepper; 1 small radicchio; 7 tablespoons extra virgin olive oil; Sea salt; 2 tablespoons sherry vinegar; 250 g (½ lb) dwarf green beans, topped and tailed; 25 g (1 oz) pine kernels; 125 g (4 oz) chestnut mushrooms, sliced not too thinly

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

This special salad is wonderful for a summer lunch, and I like to serve it with smoked fish or cold poached chicken. The hot and cold effect, part raw and part cooked, brings out much more flavour than a salad would normally have. Shiitake mushrooms, when available, are ideal.

Ingredients

250 g (½ lb) dwarf green beans, topped and tailed
125 g (4

Lunch
Summer
Vegan
Gluten-free

Method

Steam or boil the beans until just tender but still with a slight crunch to them. Drain and leave on one side. Add the sliced mushrooms to the beans. Separate the leaves of the radicchio and of the Little Gem lettuce and arrange alternately around the outside of a fairly shallow large serving bowl or dish.

Very shortly before you want to eat, put 3