mesc salad2

Super Tasty Mesclun Salad


In a pot of boiling water, blanch the beans, asparagus and broccoli for 2-3 minutes until just tender. Remove from water and plunge into a bowl of cold water. 

In a frying pan, over a medium heat, add oil and fry the capers for 2 minutes until crispy. Add the anchovies and fry for a further minute. Remove and set aside. In the same pan using the same oil, add the bread pieces and fry until golden, add garlic and parsley and stir for a minute, then add lemon juice.

Assemble the salad by placing the mesclun in a large salad bowl, top with blanched vegetables and then the anchovies, capers and croutons. Season with salt and pepper and serve with the enclosed dressing from the Mesclun Salad pack.

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