Broccoli-Asparagus Salad
A fresh salad featuring broccoli, green asparagus, sugar snap peas, tomatoes, chervil, toasted almond slivers, raspberry vinegar dressing, oil, shallots, salt, and a coarse mix of pink and green peppercorns. Enjoy this dish and many more recipes from Spoonsparrow!
Ingredients
- 500 g broccoli
- 500 g Green Asparagus
- 100 g Sugar snap peas
- 2 Tomatoes
- chervil
- 2 tbsp toasted almond slivers
- 3 tbsp raspberry vinegar
- 5 tbsp oil
- 2 shallots
- Salt
- coarsely crushed pink and green peppercorns
Instructions
-
1.
Clean and wash the broccoli, then cut into florets. Wash the asparagus and peel the lower ends. Clean and wash the sugar snap peas as well.
-
2.
Blanch the vegetables in plenty of boiling salted water for about 5 minutes, immediately shock them in ice water, and drain thoroughly.
-
3.
Wash the tomatoes, quarter them, remove the seeds, and dice into small cubes. Whisk together the raspberry vinegar and oil, add the shallot cubes, and season with salt and the peppercorn mixture.
-
4.
Arrange the cooled vegetables on a platter, scatter the tomato cubes over them, drizzle with the dressing, and sprinkle with chervil leaves and toasted almonds before serving.
