Ingredients
- 2 red peppers
- 2 large bundles of asparagus, (about 900g in total)
- 2 bulb fennel
- chopped chervil, to garnish (optional)
- crusty bread, to serve
- 2 tbsp lemon juice
- 6 tbsp extra virgin olive oil
- black pepper
Description
From George Morely, A Colourful Mediterranean Salad Of Lightly Cooked Summer Vegetables In A Lemon Dressing
UK TV
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter