Serves 4
6-8 asparagus spears, trimmed
4 baby fennel or 1 fennel bulb, sliced into 4
250g green beans, topped
100g fresh peas
100g broad beans
2 baby or small chicory heads, cut into quarters
150-200g fresh ricotta
For the vinaigrette
250ml olive oil
50ml Cabernet Sauvignon or other red wine vinegar
Salt and freshly ground black pepper
Bring a large pan of salted water to the boil. Add the fennel and cook for 3 minutes. Then add the asparagus and cook for a further 2 minutes, followed by the green beans, peas and broad beans for another 3 minutes. Drain and refresh immediately in cold water.
Put the chicory and blanched vegetables into a large bowl and mix together.
To make the vinaigrette, whisk together the oil, wine, vinegar and seasoning to taste. Add about three-quarters of the vinaigrette to the vegetables and toss to combine.
Divide the salad between four individual bowls and evenly distribute small teaspoons of ricotta over and around the salad.
Finish by drizzling over the remaining vinaigrette.
