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Crunchy vegetable salad with lemon and basil vinaigrette

 4 person(s)
 Medium
 Vegetarian

For the salad:

  • 1 bunch of radishes
  • 250g of green beans
  • 250g of cherry tomatoes
  • 1 bunch of new carrots

    For the vinaigrette :

  • Chopped parsley
  • 2 tsp of olive oil
  • A touch of mustard
  • 1 tsp vinegar (with shallots)
  • 5 teaspoons of soybean oil
  • 5 drops of lemon flavouring
  • 3 drops of Basil flavouring (Liposoluble)
For the salad :
  1. Prepare the vegetables: clean the radishes, slice them.
  2. Rinse the tomatoes, cut them into quarters.
  3. Remove the stalks from the beans and plunge them into boiling salted water for 5 minutes, then plunge them into iced water.
  4. Cut off the tops of the carrots and cook them for 10 minutes in boiling salted water and then plunge them into ice water.
  5. Divide the vegetables among the plates and serve with the gourmet thyme vinaigrette.

For the vinaigrette:
  1. In a salad bowl put the mustard, Lemon and Basil flavoring, vinegar, and parsley.
  2. Stir with a small whisk, add the olive oil and soybean oil gently to maintain a vinaigrette. Creamy and thick.
  3. Divide the vegetables among the plates and serve with the gourmet vinaigrette.
  4. Coat the crunchy vegetables with it and enjoy.

Enjoy!

Flavors used in this recipe :