Salade Huguette

Name: Salade Huguette
Ingredients: chopped chervil, chives or parsley; chopped chervil, chives or parsley; 2 hard-boiled eggs, finely chopped; 2 Little Gem lettuces, washed; mayonnaise or vinaigrette, to serve; mayonnaise or vinaigrette, to serve; chopped chervil, chives or parsley; 8 oz / 230 g asparagus; freshly ground black pepper; salt; 4 artichoke bottoms; 8 oz / 230 g French beans

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

8 oz / 230 g asparagus
8 oz / 230

Gluten-free
Vegetarian

Method

Trim the tough ends off the asparagus, and use the tender parts and the tips only. Break each stem into two or three pieces. Top and tail the beans. Ideally the three vegetables should be cooked separately, just for a few minutes until barely tender for the beans and asparagus, and longer for the artichoke bottoms, which should be quite tender but not breaking up. Drain the vegetables and seaso