FOR THE SALAD
- 12 new potatoes
- 8 green asparagus spears, sliced at an angle
- 150g edamame beans
- 150g garden peas
- 3 spring onions, sliced at an angle
- Drizzle of olive oil
- 2 shallots, cut into rings
- 15 mint leaves, 10 torn, 5 shredded
- Handful watercress
- A punnet of pea shoots
- Sea salt and freshly ground black pepper
FOR THE DRESSING
- 1 tsp Dijon mustard
- 1 lemon, juiced
- 1 tbsp red wine vinegar
- 100ml extra virgin olive oil
- 2 tbsp pure Canadian maple syrup (preferably golden colour for its delicate taste)
To make the salad
- Boil the new potatoes in a large pot of salted water then drain and slice in half.
- Bring a large pot of salted water to the boil and drop in the green asparagus, broad beans, peas, and spring onions and cook for a couple of minutes. Drain and run under cold water to stop them cooking.
- Spread on a tray with the potatoes. Sprinkle with a little olive oil and season with salt and pepper.
- For the dressing, whisk together the mustard, vinegar and maple syrup in a bowl, then slowly add the oil until it has a smooth and thick consistency.
- Mix all of the vegetables with the shallots, mint, watercress and pea shoots.
- Pour over the dressing and serve.
To make the dressing
- Whisk together the mustard, vinegar, lemon juice and maple syrup in a bowl, then slowly add the oil until it has a smooth and thick consistency.
A tantalising combination of fresh, seasonal flavours.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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