Ingrédients
FOR 4 PERSONS

For the salad :
1 bunch of radish
250g cherry tomatoes
250g the haricots verts
1 bunch of new carrots

For the dressing :
Chopped parsley
Mustard tip
1 teaspoon vinegar (with shallots)
2 teaspoons of olive oil
5 teaspoons of soybean oil
5 drops of Lemon flavouring
3 drops of Fat Soluble Basil Flavouring
Salade de légumes croquants et vinaigrette aux arômes de citron et basilic
Copyright © 2020 Carine Zurbach
 
For the salad :
Prepare the vegetables: clean the radishes, cut them into slices. 
Rinse the tomatoes, cut them into quarters.
Stalk the beans and plunge them into boiling salted water for 5 min and then plunge them into ice-cold water.
Cut off the tops of the carrots and cook them for 10 min in boiling salted water and plunge them into ice-cold water.
Divide the vegetables among the plates and serve with the gourmet thyme vinaigrette.
 
For the dressing :
In a salad bowl put the mustard, drops of lemon and basil aromas, vinegar, parsley and tarragon.
Stir with a small whisk, add the olive oil and soybean oil gently to maintain a vinaigrette. Creamy and thick.
Divide the vegetables among the plates and serve with the gourmet vinaigrette. 
Coat the crunchy vegetables with it and enjoy.
 
Basil Flavouring

Basil Flavouring

The italian style of cooking !
£4.73
Lemon (zest) Flavouring

Lemon (zest) Flavouring

So refreshing !

£5.64