67 Garden Salad with Chives

Name: Garden Salad with Chives (Salade des prés à la ciboulette)
Yield: For four people
Cuisine: French
Ingredients: 20 g (¾ oz) cooked sweetcorn, frozen or tinned; 80 g (3 oz) grated carrot; 1 apple; 1 grapefruit; 150 g (5½ oz) ceps, fresh or tinned ‘au naturel’. (Button mushrooms can be substituted for the ceps.); 150 g (5½ oz) ceps, fresh or tinned ‘au naturel’. (Button mushrooms can be substituted for the ceps.); 150 g (5½ oz) ceps, fresh or tinned ‘au naturel’. (Button mushrooms can be substituted for the ceps.); 120 g (4 oz) very small French beans; Vinaigrette 1; Favourite sauce or; 1 lettuce; 20 g (¾ oz) chopped chives

Salade des prés à la ciboulette

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

120 g (4 oz) very small French beans
150 g (5½<

Europe
France
Fish course
Vegetarian
Mediterranean

Method

Peel the grapefruit, and skin the segments, over a bowl to collect the juice that drips out.
Peel and quarter the apple and cut it into thin slices. Macerate them in a bowl with the grapefruit segments and juice.
Cook the French beans ‘al dente’.
If they are fresh, clean the earth from the ceps, wash them and blanch for one minute in boiling