Page 120 - CMC Recipe Book

CMC
Recipe -Asparagus Spring Salad Category - Vegetarian
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Molluscs
Mustard
Nuts
Peanut
Sesam
Soya
SD
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time Cooking Temp
35
30
30 mins
15 -20 mins
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Basmati & Wild Rice
1350g
Broad Beans
900g
Asparagus
6 bunches
Lemon Juice
3
Flat Leaf Parsley
1 Bunch
Fresh Mint
1 Bunch
Extra Virgin Olive Oil
100ml
Sugar
1tsp
Total
Portion Cost
Method
Cook the rice according to the pack instructions, then drain and refresh under cold running water until cool. Drain well, then transfer to a bowl. Roughly chop the mint and parsley. Zest and juice the lemons, set aside.
Blanch the broad beans in boiling water for 1 minute, then refresh in iced water. Slip the bright green beans out of the tougher outer skins and add to the rice. Slice the asparagus into 4cm lengths and blanch in the boiling water for 1-2 minutes until tender. Drain and refresh in iced water, then add to the rice and broad beans.
Add the zest, parsley and mint to the rice, then toss. Whisk the juice of the lemon with a little salt, black pepper and the sugar, then whisk in the extra virgin olive oil. Pour over the rice, mix together, season to taste, then serve.