This is a great rustic dish that can really work any time of the year. Adjust the greens to the season. Don’t be afraid to mix it up, use anything from kale and chard and broccoli to herbs, spinach, beet greens or sea asparagus for that matter.
- 2 big bunches of leafy greens (4-5 handfuls)
- ½ Head of broccoli or broccolini
- 1 Handful of sea asparagus (100 gms)
- 4 balls of bocconicini
Once the water has come to the boil, add the broccoli, and let that cook for one minute. Add the sea asparagus, cook for a further two minutes and add the leafy greens for one minute. Strain the greens and shake out as much water as you can.
Toss all the greens with vinaigrette (recipe below) and spread on large oval platter. Cut bocconcini into pieces and place over the greens. Make sure that you leave a little of the vinaigrette to drizzle over the bocconcini.
- 1 ½ cups Extra virgin olive oil
- ¼ cup White wine vinegar
- ¼ cup Freshly squeezed lemon juice
- 1 tbspn Dijon mustard
- 2 1 tsp Capers
- 1 clove Garlic
- Salt and pepper to taste
Combine all ingredients in a blender and process for 2 minutes. Adjust seasoning to your taste. Please remember that we added salt to the boiling water and you may not need at much as you think.