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Spring Salad

RECETTE SALADE PRINTEMPS - Peugeot Saveurs

Tutorial

Ingredients

  • 1 pointed cabbage
  • 500g (1/2 LB) aspargus
  • 500g (1/2 LB) fresh peas
  • 300g (0.6 LB) snow peas
  • Fresh coriander
  • 2 lemons
  • White balsamic vinegar
  • Rapeseed oil
  • Voastiperifery wild pepper
  • Fresh Salt Blend

The instruments of taste

  • Zanzibar Multi-Pepper Mill
  • Zanzibar Multi-Salt Mill
  • Paris Classic Santoku and Paring Knives
  • Balsam Seasoning Set

Preparation

1. Cutting

  • Cut the cabbage.
  • Mince the coriander.
  • Zest the lemons.
  • Juice both lemons.

2.Seasoning

  • Season using Fresh Salt Blend with Zanzibar Mill on setting #3.
  • Add Voatsiperifery Wild Pepper with Zanzibar Mill on setting #2.
  • Set aside.

3. Cooking

  • Snow peas, al dente.
  • Dip in cold water.
  • Fresh peas, al dente:
  • Tie the asparagus in a bundle with cotton twine.
  • Cook the asparagus.

4. Cutting

  • Cut snow peas.
  • Cut asparagus and remove the ends.

5.Seasoning

  • Season with white balsamic vinegar and rapeseed oil.
  • Add Voatsiperifery Pepper with Zanzibar Mill, setting #5.

6.Presentation

  • Top with asparagus tips.