Cold Crunchy Spring Veg Salad with Basil Parmesan Dressing

This salad came together out of my love for spring produce — when the markets are full of asparagus, bright beans and bunches of fresh basil. It’s that time of year when I naturally start craving cooler, lighter meals and nothing hits quite like a cold, crunchy veg salad. Especially on warmer days, it’s fresh, satisfying and exactly what I feel like eating.

The key is blanching each vegetable just right so they stay crisp and vibrant — a quick dip in boiling water, then straight into ice. Everything gets tossed with a basil parmesan dressing (it’s creamy, fragrant and full of flavour) and a quick vinaigrette made with capers, lemon and sherry vinegar. The result is layered and balanced — crunchy veg, tangy dressing, salty cheese and toasted pistachios for that bit of crunch.

It’s simple, but it feels special — a celebration of the season’s best produce and proof that a salad can be both refreshing and full of flavour.

Lunch

Dinner

Quick Sticks

Serves 2-4

Prep Time 5 Mins

Cook Time 15 Mins

Method

1
Prep the veg - Trim the asparagus, peel any woody ends, and pod the broad beans. Trim the green beans too.
2
Blanch each vegetable separately - Bring a pot of salted water to the boil. Blanch the white asparagus for 3 minutes (or 2 minutes less if green kind), broad beans for 1 minute, and green beans for about 2. Immediately transfer each into an ice bath — this stops the cooking and keeps them crisp and bright.
3
Quick-pickle the eschalot - combine sliced eschalot with sherry vinegar in a small bowl. Let it sit while you make the dressing — it’ll soften and turn lightly pink.
4
Make the basil parmesan dressing - drop the basil into boiling water for 10 seconds, then plunge into ice water. Squeeze out any excess water using paper towel and blend with olive oil and garlic until smooth. Fold in parmesan, season, and set aside.
5
Make the vinaigrette - to the eschalot, add the caper, maple, fish sauce and lemon juice. Season with a pinch of salt and pepper, then whisk together.
6
Assemble - add the cold veg to a large bowl with pistachios. Pour over the basil sauce and vinaigrette. Toss well, then serve onto a large platter. Finish with a final shower of grated parmesan and cracked pepper.