Mangetout and chervil salad

Mangetout and chervil salad

Total: 30 min. | Active: 30 min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 250 kcal
, Fat: 12 g
, Carbohydrate: 21 g
, Protein: 10 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

360 g baby mange-touts
300 g frozen peas
salted water, boiling

Vinaigrette

1 tbsp coarse-grain mustard
2 tbsp white wine vinegar
1 organic lemon, grated zest and the juice
3 tbsp olive oil
2 tbsp water
1 shallot, finely chopped
½ tsp salt
a little pepper
100 g baby spinach
1 bunch chervil, finely chopped
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How it's done

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Vegetables

Blanch the mangetout and peas in boiling salted water for approx. 3 mins. Using a slotted spoon, place in ice-cold water, drain.

Vinaigrette

In a bowl, mix the mustard with all the other ingredients up to and including the shallot, season. Add the spinach and chervil along with the mangetout and peas, mix.

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