Serves 2
Trim the French beans, cut into bitesized pieces and cook in salted boiling water for 5 minutes. After 5 minutes add the broad beans and cook for another 2 minutes. Drain under a cold tap.
Trim the green asparagus at the bottom if needed. Put in a bowl and toss with a bit of olive oil. Heat a griddle pan or a barbecue and grill the asparagus for 7 to 15 minutes (depending on thickness), turning them regularly so that they get lightly charred on all sides and they are cooked through. Season with salt and pepper.
Make the croutons: Cut the bread into small cubes. Heat a bit of olive oil in a frying pan and fry the bread cubes until golden on all sides. Add a tablespoon of white wine (it will bubble widely) and cook until the wine is absorbed. Season with salt and pepper, put on a plate and set aside.
For the dressing: pick the herb leaves and put in a small food processor. Peel and crush the garlic clove and add to the herbs. Add the remaining ingredients to the food processor and blitz. Adjust the seasoning with salt and pepper, and maybe some more lemon juice.
Assemble the salad: Put the lamb’s lettuce and rocket in a large bowl, add the French beans, broad beans, asparagus, pine nuts and bread croutons. Tear the mozzarella ball into chunks and scatter over the salad, then pour over the dressing and toss to combine.
Serve immediately.
Other great additions:
• Tear some cooked chicken breast over the salad
• Add tinned mackerel in olive oil
• Add a few chopped anchovies
• Add capers
