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White Toque Salad
Ingredients
(Serves: 16)
1 bag White Toque Fine Haricots Verts
1.2 lb White Toque Yellow Wax Beans
1.2 lb Parisian Carrots
6 oz White Toque Green Peas
1.2 lb White Toque Artichoke Quarters
3 oz Sliced Grilled Almonds
1 lb Cherry Tomatoes
3 oz Scallions Minced
4 FL oz Olive Oil
2.5 FL oz Maille Balsamic Vinegar
Salt & Pepper to taste
Method |
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- Cook the haricots verts for 2 minutes in boiling water and cool them
right away in chilled water to keep their color.
- Cook the yellow wax beans for 3 minute and cool them too.
- Cook the carrots for around 5 minutes and the peas for 1 minute.
- Thaw the remaining vegetables.
- Sauté the artichoke quarters with olive oil until cooked.
- Once cold, combine all the vegetables together.
- Add seasoning, olive oil, balsamic vinegar scallions and grilled
almonds.
Tips: If you want your vegetables to keep their color longer, the
Maille apple cider vinegar is recommended for seasoning.
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