a
M
Asparagus salad with cream and vinegar dressing
Prep time 25 minutes
Serves 4 people

Ingredients
200 g green asparagus
100 g fresh peas
6-8 radishes
100 ml cream
1 tbsp Nicolas Vahé Vinegar, Cucumber
1 tbsp freshly squeezed lemon juice
2 tsp sugar
1 bunch of watercress
Nicolas Vahé Pepper, Lemon Peel
Nicolas Vahé French Sea Salt

Preparation
Blanch the asparagus and let it cool.
Cut the radishes lengthwise, soak in ice water for 10 minutes and drain.
Shell the peas and arrange the salad on a serving dish.
Make the dressing by mixing cream, vinegar, sugar and lemon juice. Add salt and pepper to taste. Pour it over the salad and garnish with watercress.

Vinegar, Vinegar - Cucumber, 200 ml.

Vinegar, Vinegar – Cucumber, 200 ml.

Pepper - Lemon Peel, 150 g.

Pepper – Lemon Peel, 150 g.

Salt, French Sea, 335 g.

Salt, French Sea, 335 g.

Hungry for more?

Tomato salad with capers, olive and mint
Tomato salad with capers, olive and mint

Prep time 15 minutes Serves 2-4 people Ingredients 4 beef tomatoes in various colours 1 tbsp Nicolas Vahé Capers with salt 2 tbsp Nicolas Vahé Mixed Olives 6 mint leaves 2 tbsp Nicolas Vahé Olive...

read more
Cold smoked salmon with tomato relish
Cold smoked salmon with tomato relish

Prep time 10 minutes Serves 4 people Ingredients 200 g cold smoked salmon 2 tbsp Nicolas Vahé Tomato Relish Watercress Preparation Divide the salmon into 4 servings, drizzle with half a tbsp tomato...

read more