INGREDIENTS
FOR
SHERRY VINAIGRETTE
- 65ml sherry vinegar
- 1tsp sugar
- Salt and pepper freshly ground
- 2 tbsp fresh oregano, minced
- 125ml extra virgin olive oil
FOR
SALAD
- 900g asparagus, trimmed ends
- 450g French beans, fresh and cut into pieces
- 3 large carrots, shredded
- 200g black beans, rinsed and drained
DIRECTION
FOR
SHERRY VINAIGRETTE
- In a small bowl whisk jointly the vinegar, sugar, and oregano; season with salt and pepper.
- Gradually include oil, whisking continually to blend and put asaide.
- To lighten the asparagus, get a large pot of water to a boil, then drop the asparagus spears in for 3 to 5 minutes, depending on their size.
- Eradicate from the water and shock them briefly in a bath of ice water to stop the cooking and protect the green color.
- Drain carefully. Repeat the same process with blanching the green beans, cooing a little longer, about 5 to 7 minutes.
- In a mixing bowl, combine the carrots, black beans, and green beans. Toss jointly until well mixed.
- Drizzle with half the sherry vinaigrette and mix carefully.
- Put a small pile of salad mix in the center of 6 small plates.
- Build a campfire stack by arranging 4 or 5 asparagus spears leaning against each other over the salad.
- Drizzle a little vinaigrette on each stack and hand out.
- If taking to a picnic, keep salad mix and vinaigrette separate until ready to serve, then combine and plate.
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