Yesterday I was talking about how to avoid wasting fresh produce…
And I forgot to mention there is an upside to the whole short shelf life of veg thing.
I find it a brilliant source of inspiration.
If the truth be told some of my best kitchen creations have come from having to ‘use up’ whatever veg I have in the fridge.
Case in point my new crunchy take on a simple green salad.
And the secret ingredient?
Snow peas that I needed to use up before they went bad.
Now I’m finding myself buying snow peas all the time just to make this salad.
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exciting green salad
serves 2 as a side
1 tablespoon sherry vinegar
1 tablespoon soy sauce (mangetout)
large handful snow peas
2 large handfuls washed salad leaves
1. Combine vinegar, soy sauce and 2 tablespoons extra virgin olive oil in a bowl. Taste and season if needed but the soy should be salty enough.
2. Trim snow peas and toss in the dressing along with the salad leaves.
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Cheers,
Jules x
ps. For more on mastering the art of managing fresh produce, go to:
www.stonesoupvirtualcookeryschool.com/landing/5habit/
Current students.
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