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Crunchy vegetable salad with lemon and basil vinaigrette
4 person(s)
Medium
Vegetarian
For the salad :
- 1 bunch of radishes
- 250g of green beans
- 250g of cherry tomatoes
- 1 bunch of new carrots
For the dressing :
- Chopped parsley
- 2 tsp olive oil
- A dash of mustard
- 1 tsp vinegar (with shallots)
- 5 teaspoons of soybean oil
- 5 drops of lemon flavouring
- 3 drops of Basil flavouring (fat soluble)
For the salad :
- Prepare the vegetables: clean the radishes, cut them into slices.
- Rinse the tomatoes and cut them into quarters.
- Remove the stalks from the beans and plunge them into boiling salted water for 5 minutes, then plunge them into iced water.
- Cut off the tops of the carrots and cook them for 10 minutes in boiling salted water and then plunge them into ice water.
- Divide the vegetables between the plates and serve with the gourmet thyme vinaigrette.
For the vinaigrette:
- Put the mustard, lemon and basil flavouring, vinegar, and parsley in a salad bowl.
- Stir with a small whisk, add the olive oil and soybean oil gently to maintain a vinaigrette. Creamy and thick.
- Divide the vegetables between the plates and serve with the gourmet dressing.
- Coat the crisp vegetables with it and enjoy.
Enjoy!