May 02, 2021

GREEN SPRING SALAD

A salad of disconcerting simplicity and yet so tasty. Green and white on the plate, a hymn to spring.

For the first time, you can find this recipe on video on our IGTV Instagram account by clicking on the following link:

We chose to present this salad in one of our Fruit Bowl Coral Flower

Ingredients:

For the Pesto:

Preparation of the vegetables:

Preheat your oven to 180°C on grill
Rinse the zucchini well, cut off the ends, peel strips around the edge of the zucchini, so that the green and white parts alternate
Cut it in half, then cut slices not too thick, but not too thin to keep some crunch to it.
Take the broccoli and cut the florets.
Cut off the base of the cauliflower, remove the leaves and put it in small florets of more or less the same size.
Put everything in a bowl, sprinkle with a good dose of olive oil, a good pinch of salt and chilli.
Mix everything by hand so that each piece is evenly coated.
On a baking sheet covered with parchment paper, place your vegetables and spread them out so that they are evenly cooked.
Place in the oven for 15 to 20 minutes, until everything is roasted well.

Preparation of the pesto :

In a blender, put :
- Two cloves of garlic, the bunch of basil, the pine nuts, the parmesan.
- A good dose of olive oil and a little lemon juice
Blend until you have the right consistency, and adjust to taste.
Take the vegetables out of the oven and put them back in a bowl.
Rinse the white beans well
Take a handful of hazelnuts, and crush them coarsely with a knife.
Mix the pesto with the white beans, then with the roasted vegetables and a little lemon juice.

Présentation :

Assemblez toutes vos préparations dans un grand plat de service rond.
Saupoudrez vos noisettes concassées sur la préparation.
Déposez des lamelles de basilic préalablement hachées et des copeaux de parmesan dessus.

Et voilà ! Il ne vous reste plus qu’à déguster !

Leave a comment