Publications
Prep Time: 15
Servings: 8
Cooking Time: 20
Ingredients
- 200.00g - green beans, blanched
- 200.00g - asparagus, blanched
- 200.00g - long-stemmed broccoli, blanched
- 200.00g - mangetout
- 250.00g - fresh peas, blanched
- 1.00handful - fresh mint leaves
- 4.00 - Anchovy Salad Dressing: hard-boiled eggs ? use only the mashed yolks
- 1.00 - raw egg yolk
- 1.00cloves - garlic clove, crushed
- 8.00 - anchovy fillets
- 15.00ml - Dijon mustard
- 200.00ml - olive oil
- 1.00lemon - zest and juice of one lemon
- 40.00ml - crème fraîche or sour cream
- 15.00ml - capers, chopped
- 30.00ml - Italian parsley, finely chopped
- 5.00ml - salt and freshly ground black pepper, to taste
Method
Fish/Seafood
1. Mix all the vegetables in a mixing bowl with
the mint leaves.
2. Prepare the salad dressing: Place the mashed egg yolks, raw yolk, garlic, anchovy fillets and mustard in a food processor and pulse to form a smooth purée. Slowly add the olive oil while the food processor is set on low.
3. Add the lemon zest and juice and the crème fraîche. Pour the dressing into a bowl, add the capers and parsley and season with salt and freshly ground black pepper.
4. Drizzle the salad dressing over the vegetables in the mixing bowl and serve the remaining dressing in a bowl.
