Vegetables in salad

Very delicious!

You will need: (for 4 people)

  • 200g green beans
  • 100g of green asparagus
  • 150g romanesco cabbage
  • 100g snow pea shoots
  • 50g hazelnuts
  • 3 tablespoons sunflower oil
  • 2 tablespoons hazelnut oil
  • 3 tablespoons of coffee balsamic
  • Salt & Pepper

  1. Clean all the vegetables.
  2. Put the green beans in a pot of boiling salted water and, after 5 minutes of cooking, add the cabbage. Cook for a further 5 minutes.
  3. Add the asparagus and cook for another 5 minutes.
  4. Drain the vegetables and plunge them into a bowl of ice water to fix the colour.
  5. Place in a bowl, add the snow peas and set aside.
  6. Coarsely crush the hazelnuts and roast them in a hot fat-free pan for two minutes.
  7. Then add the roasted hazelnuts, oils and coffee balsamic to the bowl.
  8. Mix everything together and serve chilled.
Tip: This recipe can also be created with Rancio vinegar or salicorne and fleur de sel vinegar.
Don’t have the coffee balsamic? Find it in our shop
Légumes poêlés