Spring salad from Plenty More (page 40) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato and almond tart

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.28 in the US edition.

  • apw2020 on January 21, 2025

    Love this recipe (made with edamame)!

  • Anea25 on April 08, 2023

    Loves the freshness of it The different textures are quite Nice too. Perfect healthy side

  • Ganga108 on February 27, 2022

    The most glorious celebration of colour and Spring. Thanks Ottolenghi.

  • anya_sf on May 28, 2020

    I adjusted the vegetables to use what I had: 400 g asparagus, 350 g edamame, 150 g baby spinach, 1 shallot (which I found to be plenty), 1/2 red chile (so it wouldn't be too spicy - turns out my chile was quite mild). The salad was simple to prepare. I placed the shallot and lemon juice in the bowl for a few minutes to remove some of the shallot's bite, then added the other dressing ingredients, then the vegetables, finally the seeds. Just delicious!

  • Rutabaga on May 24, 2020

    This salad is indeed delicious, but it made far more than I expected. I had used frozen edamame in place of the broad beans, so perhaps I should have reduced the amount, as they are very dense and filling. Since the kids weren't big fans, my husband end I ended up taking several days to finish the leftovers. While it holds reasonably well, it is, as one would guess, not nearly as good leftover as fresh. Unless I were serving a larger number of people, I would cut the recipe in half, or at least use fewer edamame/broad beans.

  • shoffmann on June 05, 2017

    Yum. Great salad for springtime and came together quickly. I used frozen edamame instead of the broad beans because that's what I had.

  • Tealismyname on March 08, 2016

    This makes a great side salad. I really love the addition of the nigella seeds.

  • KarinaFrancis on October 18, 2015

    This was a lovely fresh salad to go with some rich lamb. Its a symphony of green, so looks pretty as well as tasting good.

  • aargle on December 02, 2014

    We all loved this salad and it was very quick to pull together. I used frozen broad beans as unable to find fresh.

  • Fiona on November 26, 2014

    This is the perfect spring salad - a friend had just given me the last of their broad beans for the season so wanted to do them justice. This salad is really tasty and a great way to serve these ingredients while in season.

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