Salad Flamenade

Salad Flamenade

1.5 lb Parisian Carrots

1 bag X-Fine Green Beans

1.2 lb Small Artichoke Bottoms

12 oz X-Fine French Peas

4 oz Maille Whole Grain Mustard

13 oz X-Fine Asparagus Spears 4”

Olive Oil

5 oz Heavy Cream

3 Lemon Juice

Fresh Chopped Tarragon

Endives (for decoration)

Salt & Pepper to taste

  • 1. Thaw and mince the artichoke bottoms. Sauté them with olive oil until cooked.
  • 12. Cut the asparagus into 2.5” lengths, and sauté them with olive oil for about 1 minute.
  • 13. Cook the green beans for 2 minutes in boiling water and cool them right away in chilled water to keep their color.
  • 14. Cook the green peas in boiling water for 1 minute and chill them.
  • 15. Cook the parisian carrots for about 3 minutes and chill them.
  • 16. Drain all vegetables and combine them with the sauce and serve.
  • 17. Sauce: In a bowl, mix the whole grain mustard with cream, lemon juice, fresh tarragon, salt and pepper.
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