Raw baby marrow, ricotta and olive salad
In short, this is one of the easiest salads you’ll ever make. And doesn’t it look wildly elegant? Perfect for hot and muggy summer days.
Ingredients:
- 150 g baby marrows
- 1 T fresh lemon juice
- 1 t Dijon mustard
- 3 T olive oil
- 1 garlic clove, sliced
- 50 g olives, pitted
- Fresh ricotta, to serve
- Mint leaves, to serve
Method:
- Run a vegetable peeler down 150 g baby marrows to make ribbons.
- Toss with 1 T fresh lemon juice, 1 t Dijon mustard, 3 T olive oil, 1 clove sliced garlic, 50 g pitted olives, and season to taste.
- Serve with fresh ricotta and mint leaves.
(Recipe by Hannah Lewry)
(Serves 4)
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