Aïgroissade
A simple salad based on a traditional French dish from Provence. A colourful mix of lightly cooked then cooled fresh vegetables plus canned artichoke hearts and chickpeas are dressed in a garlic mayonnaise lightened with yogurt.
Serve as a meal on its own or as a side dish. Swap in whatever vegetables, beans pulses you have.
Ingredients
- 400 g salad potatoes scrubbed or peeled
- salt
- 200 g carrots topped and tailed
- 200 g green beans topped and tailed
- 200 g shelled broad beans or peas, or young courgettes, sliced
- 180 g tinned artichoke hearts, drained sliced
- 150 g cooked chickpeas
- 2 tbsp finely chopped parsley
Dressing
- 4 rounded tbsp mayonnaise
- 4 rounded tbsp natural yogurt
- 2 cloves garlic grated or finely chopped
- ground black pepper
- salt optional
Instructions
-
Cook the vegetables.
Cut the potatoes and carrots into large chunks.
Put the potatoes only into a roomy saucepan. Cover generously with cold water and season generously with salt.
Put on a lid and bring to the boil. Turn the heat down and simmer for 5 minutes then add the carrots. Simmer until both are almost tender, then add the green beans plus fresh broad beans and/or peas if using.
A minute or two before all the fresh vegetables are cooked, add the courgette plus any frozen vegetables and simmer until done.
-
Drain and cool the vegetables.
Strain the vegetables in a colander and leave until cold.
When cool enough to handle, chop into bite sized pieces and transfer to a serving bowl along with the artichoke hearts and chickpeas.
-
Make the dressing.
Stir together the mayonnaise, yogurt and garlic.
Season generously with black pepper then taste to see if it needs any salt (some jarred mayonnaise can be quite salty).
-
Pour the dressing over the salad and gently toss to combine.
Salad can be stored in the fridge for up to 24 hours at this point: bring it back to room temperature before serving.
Fold in the parsley just before serving, reserving a sprinkle to serve over each portion if liked.
Leftovers should be refrigerated and eaten within 2 days.