Dill and Fennel Salad with Elderflower Dressing

Updated at: Thu, 17 Aug 2023 12:11:36 GMT

Step 1

Put the rapeseed oil, Dijon mustard and elderflower cordial in a bowl. Juice the lemon over the mixture and stir to combine.

Step 2

Cook the peas in salted boiling water for 1-2 minutes.

Step 3

Chop the asparagus in half and add to the boiling water for 1 more minute.

Step 4

Drain the peas and asparagus and rinse with cold water.

Step 5

Chop off the stems and root base, half and thinly slice the fennel. Pick the fronds from the fresh dill.

Step 6

Tear the lettuce leaves into a large bowl. Add the peas, asparagus, fennel and dill.

Step 7

Roughly chop the pistachios. Add to the bowl and stir to combine.

Step 8

Serve with the elderflower dressing spooned over the salad.

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