TO DRINK: A grassy Sauvignon Blanc from a cool climate is a classic match with ‘green’ salad flavours
Spring green salad
- 100g asparagus
- 100g broccolini
- 100g fine green beans
- 200g pancetta, cubed
- 45ml (3 tbsp) olive oil
- 100g mange tout
- 125ml (½ cup) roasted hazelnuts
- 4 duck eggs, soft boiled
- a handful of pea shoots, to serve
Bring a large pot of salted water to a boil. Blanch the asparagus, broccolini and green beans for 2 minutes. Remove from the water and place directly into a bowl of ice water. Drain and set aside.
Heat a large pan over high heat and fry the pancetta until crispy.
Heat the olive oil in a separate pan and fry the mange tout, asparagus, broccolini, green beans and hazelnuts until hot.
Place the vegetables and pancetta on a serving plate and break the eggs open onto the salad. Serve with pea shoots.