Name: Green Vegetable Salad
Ingredients: 2.5 kg (5½ lb) green vegetables: green beans, broad (fava) beans, dried peas, snow peas (mangetouts), green asparagus, or a mixture thereof; 1 tbsp nectar (apricot or peach); 1 spring onion (scallion), finely chopped; 1 tbsp dill, finely chopped; 4 stalks of blanched celery, washed and sliced diagonally in 2-cm (approx 1-inch) slices; 100 ml (approx 3 fl oz/½ cup) yoghurt; 1 bunch parsley, tarragon, mint and dill, or a mixture thereof, coarsely chopped; freshly ground pepper and salt; 1 garlic clove, crushed; 50 ml (1½ fl oz/¼ cup) hazelnut oil; juice of 1 lemon

Preparation info

Difficulty
Medium

Appears in

Home Made

By Yvette van Boven

Published 2011

About

For serving I will give you a recipe for a dressing and will recommend what to have with it. It is a good lunch or appetiser. In our restaurant we also often serve it as a side dish. You can also preserve the salad and keep it in the refrigerator.

Ingredients

For the salad

2.5 kg (5½ lb) green vegetables: green beans, broad (fava) beans, dried peas, snow peas (mangetouts),

Method

As a dressing or side dish, as an appetiser or lunch dish, calculate 40–50 g (approx. 2 oz) of the following ingredients per person. For the salad use tasty crumbles such as goat’s cheese or f