After a side to impress your guests this festive season? Curtis Stone's asparagus, snow pea and wombok salad is one to add to your menu. It’s fresh, crunchy and tossed in a flavoursome shallot dressing.
Serves88
Prep time20 mins20 minutes, + 10 mins marinating time
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Method
Step 1
To make the shallot dressing, whisk the soy sauce, sugar, lime rind and 2/3 cup (160ml) lime juice in a large bowl until sugar dissolves. Add shallots and lemongrass. Set aside for 10 mins to develop the flavours. Season with salt.
Step 2
Meanwhile, in a separate large bowl, combine the wombok, asparagus, snow peas, cucumber, carrot, tomatoes, three-quarters of the coriander, three-quarters of the mint and half the peanuts.
Step 3
Just before serving, add 3/4 cup (185ml) of the dressing to the wombok mixture. Season with salt and toss to combine. Season with more salt or lime juice, if needed.
Step 4
Transfer the salad to a large serving platter. Sprinkle with the remaining coriander, mint and peanuts. Serve immediately with the remaining dressing on the side.
After a side to impress your guests this festive season? Curtis Stone's asparagus, snow pea and wombok salad is one to add to your menu. It’s fresh, crunchy and tossed in a flavoursome shallot dressing.
Method
Step 1
To make the shallot dressing, whisk the soy sauce, sugar, lime rind and 2/3 cup (160ml) lime juice in a large bowl until sugar dissolves. Add shallots and lemongrass. Set aside for 10 mins to develop the flavours. Season with salt.
Step 2
Meanwhile, in a separate large bowl, combine the wombok, asparagus, snow peas, cucumber, carrot, tomatoes, three-quarters of the coriander, three-quarters of the mint and half the peanuts.
Step 3
Just before serving, add 3/4 cup (185ml) of the dressing to the wombok mixture. Season with salt and toss to combine. Season with more salt or lime juice, if needed.
Step 4
Transfer the salad to a large serving platter. Sprinkle with the remaining coriander, mint and peanuts. Serve immediately with the remaining dressing on the side.
