Nicoise Salad Platter

Ingredients

8 large asparagus spears
4 oz green beans
1 carrot, grated
1 celery root, peeled, finely chopped
8 oz cooked potatoes, large diced
1 capsicum, cut into 1 inch squares
10 leaves of iceberg lettuce
8 tbsp olive oil
4 tbsp lemon juice
salt and pepper
2 cloves garlic, crushed
2 tsp red wine vinegar
1 tbsp chopped almonds, toasted
chopped fresh parsley
1 tsp whole-grain mustard
1 tsp horseradish sauce

Method

Peel asparagus almost to tips. Cook in boiling salted water 3 minutes or until just tender. Drain, refresh and pat dry. Cut into 2 inch pieces.

Cook green beans 2 minutes or until tender. Drain, refresh and pat dry. Cut into 2 inch pieces.

In a bowl, combine the asparagus, beans, carrot, celery, potatoes and capsicum.

For the dressing, whisk together, olive oil, garlic, lemon juice, vinegar, salt, pepper, parsley, mustard, horseradish.

Pour the dressing over the vegetables, toss and allow to marinate for about 1 hour.

Before serving, tear iceberg lettuce leaves and arrange on a plate. Place the salad in the centre, spooning any remaining dressing over the lettuce. Garnish with toasted chopped almonds.

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