GREEN SPRING SALAD

A salad of disconcerting simplicity and yet so tasty. Green and white on the plate, a hymn to spring.

For the first time, you can find this recipe on video on our IGTV Instagram account by clicking on the following link:

We chose to present this salad in one of our Fruit Bowl Coral Flower

Ingredients: 

• 1/2 nice cauliflower
• 1 broccoli
• 1 jar of butter beans
• 1 zucchini
• Olive oil
• Chili and salt
• 1 lemon
• A good handful of hazelnuts

• A nice bunch of basil
• 3 cloves of garlic
• Pine nuts
• Parmesan cheese
• Chilli or pepper
• Olive oil

Preparation of the vegetables:

• Preheat your oven to 180°C on grill
• Rinse the zucchini well, cut off the ends, peel strips around the edge of the zucchini, so that the green and white parts alternate
• Cut it in half, then cut slices not too thick, but not too thin to keep some crunch to it.
• Take the broccoli and cut the florets.
• Cut off the base of the cauliflower, remove the leaves and put it in small florets of more or less the same size.
• Put everything in a bowl, sprinkle with a good dose of olive oil, a good pinch of salt and chilli.
• Mix everything by hand so that each piece is evenly coated.
• On a baking sheet covered with parchment paper, place your vegetables and spread them out so that they are evenly cooked.
• Place in the oven for 15 to 20 minutes, until everything is roasted well.

Preparation of the pesto :

• In a blender, put :
  • Two cloves of garlic, the bunch of basil, the pine nuts, the parmesan. 
  • A good dose of olive oil and a little lemon juice
• Blend until you have the right consistency, and adjust to taste.
  
  
• Take the vegetables out of the oven and put them back in a bowl.
• Rinse the white beans well
• Take a handful of hazelnuts, and crush them coarsely with a knife.
• Mix the pesto with the white beans, then with the roasted vegetables and a little lemon juice.

Présentation :

• Assemblez toutes vos préparations dans un grand plat de service rond.
• Saupoudrez vos noisettes concassées sur la préparation.
• Déposez des lamelles de basilic préalablement hachées et des copeaux de parmesan dessus.

Et voilà ! Il ne vous reste plus qu’à déguster !