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Salad
Flamande
Ingredients (Serves:
14)1 bag White Toque
Green Beans
1.5 lb White Toque Parisian Carrots
1.2 lb White Toque Artichoke Bottoms
12 oz White Toque Extra Fine Peas
13 oz Green Asparagus Olive Oil
5 oz Heavy Cream
4 oz Maille Whole Grain Mustard
3 Lemon Juice
Fresh Chopped Tarragon
Endives for decoration
Salt & pepper to taste
Method |
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- Thaw and mince the artichoke bottoms. Sauté them with olive oil
until cooked.
- Cut the asparagus into 2.5 inch lengths, and sauté them with
olive oil for about 1 minute.
- Cook the green beans for 2 minutes in boiling water and cool them
right away in chilled water to keep their color.
- Cook the green peas in boiling water for 1 minute and chill
them.
- Cook the Parisian carrots for about 3 minutes and chill them.
- Drain all vegetables and combine them with the sauce and
serve.
Sauce: In a bowl, mix the whole grain mustard with cream, lemon
juice, fresh tarragon, salt and pepper |
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