The Best Vegetable Salad

Ingredients

• 350 g (6 oz)asparagus
• 500 g (1 lb)broccolini
• 500 g (1 lb)green beans
• 100 g (3 oz)goat’s cheese
• 2 tbspolive oil
• 2 tbsplemon juice
• 1 clove, mincedgarlic
• 1–2 tspsalt
• ½ tsppepper

Instructions

1. 1

   Prepare the water

   Blanch the vegetables in a large pot of salted water.

2. 2

   Heat the pot

   Set a pot of water over a medium-high heat and season it generously with salt.

3. 3

   Trim the vegetables

   Cut the ends off the broccolini, asparagus and green beans.

4. 4

   Blanch and cool

   Cook the vegetables, preferably separately because they have different cooking times. Lift them out with tongs and transfer them to a large bowl of iced water.

5. 5

   Drain and plate

   Drain the vegetables thoroughly, then arrange them on a serving platter.

6. 6

   Mix the dressing

   Whisk all the dressing ingredients together in a small bowl.

7. 7

   Check the seasoning

   Taste the dressing and adjust the seasoning if needed.

8. 8

   Dress and serve

   Pour the dressing over the vegetables and toss to combine. Crumble the goat’s cheese on top and serve.

What is this vegetable salad?

This American-style salad brings together three green vegetables, a sharp lemon and garlic dressing, and tangy goat’s cheese. Blanching the vegetables keeps them tender while the iced water helps cool them quickly.

The combination works because the dressing coats the vegetables without masking their distinct flavours, while the cheese adds a creamy, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 141 calories, 7g protein, 12g carbs, 8g fat.

The vegetables contribute most of the carbohydrate, while olive oil and goat’s cheese provide much of the fat. Goat’s cheese also contributes protein; serve the salad with a protein-rich main or some chickpeas to make the meal more balanced.

Choosing and preparing the vegetables

Asparagus: trim away the tougher ends before cooking so the spears are easier to eat.

Broccolini and green beans: remove their ends and keep the pieces a similar size where possible, so they are straightforward to arrange and dress.

Why blanch them separately?

The method recommends cooking each vegetable separately because they can take different amounts of time to become tender. Keep an eye on each batch rather than assuming they will all be ready together.

Transfer each batch to iced water with tongs when cooked. This stops it cooking further and cools it for serving.

Getting the dressing right

Lemon juice gives the olive oil dressing a bright, tart edge, while minced garlic brings a savoury note. Whisk the ingredients together until combined.

Taste before dressing the vegetables and adjust the salt or pepper to suit. The goat’s cheese is also savoury, so bear that in mind as you season.

Texture and doneness cues

Aim for vegetables that are tender but still hold their shape; the method does not specify a cooking time, so check them as they cook. The iced-water bath helps preserve a fresh, crisp-tender texture.

Drain them well before plating. Excess water can dilute the dressing and make it harder for it to cling.

Serving the salad

Toss the vegetables with the dressing on the platter or in a large bowl, then crumble the goat’s cheese over the top. Serve once dressed so the cheese remains distinct and the vegetables are not left sitting in excess liquid.

For a fuller meal, serve alongside a source of protein such as grilled chicken or chickpeas, or add bread to make the plate more substantial.

Recipe notes & tips

• Cook the vegetables separately so you can check each one for tenderness.
• Have the bowl of iced water ready before the vegetables finish cooking.
• Use tongs to move the vegetables from the pot into the iced water.
• Drain the vegetables thoroughly before adding them to the platter.
• Taste the dressing before pouring it over the salad.
• Crumble the goat’s cheese over the vegetables just before serving.

Variations

• Add herbs: Scatter chopped parsley or dill over the finished salad.
• Use another cheese: Replace goat’s cheese with crumbled feta for a similarly tangy finish.
• Add toasted nuts: Sprinkle toasted almonds over the salad for crunch.
• Make it heartier: Toss through cooked chickpeas before adding the dressing.
• Add mustard: Whisk a little mustard into the dressing for extra sharpness.

Common mistakes to avoid

• Cooking every vegetable together: They have different cooking times, so blanch them separately and check each batch.
• Skipping the iced water: Transfer the vegetables straight from the pot to iced water to cool them quickly.
• Leaving the vegetables wet: Drain them well so water does not dilute the dressing.
• Over-seasoning the dressing: Taste it before adding more salt, as the cheese adds savouriness too.
• Dressing too early: Toss and serve soon after plating so the vegetables do not sit in excess dressing.

How to store

Store leftovers in a covered container in the fridge and eat within 2 days. The vegetables are best served cold or at room temperature; if reheating, warm them gently and add the cheese after.

Frequently asked questions