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Crisp Greens in a Silky Sauce

From Nigel Slater's Simple Suppers
SERVES 4

2 handfuls of French beans
4 handfuls of broad beans in their pods
4 large handfuls of peas
2 large loose handfuls of spinach leaves
For the dressing
½ lemon
2 teaspoons of Dijon mustard
4 tablespoons of olive oil
1 bunch of flat leaf parsley
2 tablespoons of double cream
pinch of salt

Cook the French beans in boiling, salted water for about 5–6 minutes. Drain and cool under running water, then set aside. Shell the peas and broad beans and cook in deep, lightly salted boiling water – they will only take a few minutes. Drain, toss under cold, running water and set aside.

In a large bowl, toss all the cooked vegetables together with the (thoroughly washed) spinach leaves.

In a separate bowl mix the juice of half a lemon with the mustard. Add a pinch of salt, whisk in the olive oil, stir in the chopped parsley, then whisk in the double cream. Toss the dressing in with the peas, beans and spinach and serve.