Fresh Summer Salad
Vegetarian salad with white and green asparagus, fresh peas, broad beans, cucumber and quinoa. A perfect addition to your summer menu!
Appetizer/Shareable
Salads
Main Course
Ingredients per serving
Prepare the Vegetables
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White Asparagus 2.0 bunches
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Green Asparagus 2.0 bunches
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Cucumbers 2.0 each
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Fresh Shelled Fava Beans 1.0 kg
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Fresh Shelled Peas 500.0 g
Prepare the Quinoa
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Quinoa 200.0 g
Prepare the Sauce
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Maille Dijon Originale Mustard 4 x 4.1 kg 50.0 ml
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Maille Old Style Mustard 4 x 3.7 kg 25.0 ml
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Tarragon, finely chopped 4.0 g
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Lemon juice
Serve the Dish
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Pistachios, shelled
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Pea sprouts
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Tarragon leaves, fresh
Preparation
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Prepare the Vegetables
- Peel and blanch the white asparagus.
- Blanch the green asparagus, peas and fava beans. Pop the fava beans out of their outer skin.
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Prepare the Quinoa
- Cook the quinoa in the prepared Knorr Liquid Concentrated Vegetable Base.
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Prepare the Sauce
- Mix the Hellmann’s Real Mayonnaise with both mustards, chopped tarragon and season to taste with black pepper and fresh lemon juice.
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Serve the Dish
- Mix the vegetables with the quinoa and sauce. If necessary, season with some salt and pepper.
- Finish the salad with crushed pistachios, pea sprouts, and tarragon leaves.
