I have a love hate relationship with creamy salad dressings. I often of find them a bit too rich (and often too sweet?), and as a visual person, I prefer to see the vibrant colours of the veggies, instead of smothering them in a thick sauce. #OCD
SO this delicious crunchy bean and hazelnut salad is dressed in a light vinaigrette, but served with a generous dollop of lemon-infused creme fraiche on the side. Creme fraiche is a delicious alternative to feta or mozzarella. It’s a tangy cultured cream, and tastes a little like a cross between sour cream and cream cheese. It can be quite rich, so serving on the side allows for individual portion control. And it looks better!
A note about the broad beans – I am not usually a fan of frozen vegetables, with the exception of broad beans! They are one of the few veg that don’t seem to lose too much flavour or texture when frozen. A bag of broadbeans in the freezer has often gotten me out of a last minute meal crisis!
Potato salad with all the trimmings. Photo – Caitlin Mills for The Design Files.
Photo – Caitlin Mills for The Design Files.
Photo – Caitlin Mills for The Design Files.
