Recipe : Spring Salad

Recipe : Spring Salad

Good days are back, and so are the salads! With all our small spring vegetables, there is enough to prepare beautiful plates full of colors. And between us, it’s much easier to make our children eat vegetables when their plate is so beautiful… Here is for you a beautiful spring salad, simple to make and tasty!

 

Ingredients for a salad

  • Mesclun Salad
  • Curly endive
  • Green peas
  • Radish
  • Carrot
  • Few nuts
  • Glycine Flowers
  • Red and balsamic vinegar
  • Adravasti olive oil
  • salt, pepper

 

Ustensiles à utiliser :

Mortier à épices Malle w. Trousseau

 

Preparation Time: 10 minutes

Recipe: Easy

 

Detach the curly endive leaves from their stems. Wash both salads and drain them.

Shell the peas. Our everything board is very practical to put garbage in the trash, it’s over putting peelings all over the floor!

Take some radishes and slice them with the small hand mandolin.

Peel the carrots with a peeler and cut them into tagliatelle with the mandolin.

Open the nuts with the nutcracker and shell them.

Arrange on a plate, and add this last vegetable note with the wisteria flowers.

Mix the red vinegar, balsamic vinegar and Adravasti olive oil contained in our oil cruet. Grind the pepper with the spice mortar and season with salt and pepper to finish the seasoning. All you have to do is pour your sauce over your salad.

 

Personal anecdote
I used here an olive oil of character coming straight from Greece. I knew Manon, founder of Adravasti (which I strongly advise you to discover!), during her ephemeral exhibition in the premises of Heureux les Curieux, held by a friend of mine and which is located in the 11th arrondissement of Paris.

Recipe : Spring Salad

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