This retro recipe is from a healthy salad with a lovely honey, lemon and ginger dressing.
The dressing for this salad is amazingly versatile. Use for an avocado salad too, or simply a green salad.
Here it is combined with some fresh summer veggies including roasted onions.
|SALAD||good drizzle great olive oil||1 tspn fresh thyme leaves|
|3 medium zucchini||2 large red onions, cut into 10|
|200 g asparagus, trimmed and hard stalks removed|
|DRESSING||Juice 1 lemon||1 tspn Dijon mustard|
|1 Tblspn clear honey||4 Tblspn great virgin olive oil|
|1 tspn coriander seeds||2 tspn finely grated root ginger|
|sea salt and freshly ground black pepper|
|TO SERVE||handful fresh parsley|
For the salad:
Beforehand: preheat the oven to 200 degrees. Put the onions on a baking tray, drizzle with olive oil and sprinkle with the thyme. Bake for 20 – 30 minutes until blackened at the edges but soft in the centre.
Cook the asparagus in boiling water until just tender. Drain and refresh under cold running water.
Cut each zucchini into 10 diagonal chunks and cook in a pan of boiling water until just cooked (add to the asparagus for the last couple of minutes, and refresh with the asparagus).
At the time: Arrange the onions, asparagus and zucchini on a great serving dish. The onions can be hot for this salad. Pour the dressing all over the salad, sprinkle with parsley and serve or cover and chill.
For the dressing:
Whisk all the dressing ingredients together in a bowl or jar in the order given.
Our retro recipes are from our first blog, run from 1996 to 2006. They are posted here with their original comments. Our first blog did not have photos, so many of our retro recipes appear without them.