Salad of Baby Green Beans, Cucumber & Snow Peas

Serve this salad with deep-fried fish such as flathead or grilled swordfish and a tartare sauce, made by simply combining chopped parsley, tarragon, chives, eschalots and cornichons with a thick Mayonnaise, which is then seasoned to taste and finished with a little white-wine vinegar.

Texture is the feature of this salad and its freshness provides a good contrast to the richness of the fish.