Green Vegetable Salad With Lemon Crème Fraîche Dressing

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donna hay


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½ cup vegetable oil

¼ cup salted baby capers, rinsed and drained

400 g green beans, trimmed and blanched

400 g sugar snap peas, trimmed and blanched

3 x 200g bunches asparagus, trimmed and blanched

1 teaspoon lemon zest

¼ cup mint leaves

½ cup creme fraiche

1 clove garlic, crushed

2 tablespoons lemon juice

sea salt and cracked black pepper

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