May 19, 2015


Carrots - 2 (pared and in fine julienne)
Cooked green peas - 1 cup
Cooked yellow beans - 1 cup
Cooked green beans - 1 cup
Romaine lettuce- 1 head (leaves in bite size pieces)
Olive oil - 1 cup
Wine vinegar - 50 ml
Green peppercorns -1 tbsp(mashed)
Parsley - 1 tsp (chopped)
Chives - 1 tsp (chopped)
Strong mustard - 1 tbsp 
Salt and pepper
Few drops of lemon juice


  • Place mustard, chives, parsley, peppercorns, salt and lemon juice in bowl. Whisk in vinegar.
  • Incorporate oil in thin steam, whisking constantly. correct seasoning.
  • Place remaining ingredients in large salad bowl. Pour on vinaigrette to taste, toss and serve.

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