Preview

Green asparagus salad with roasted red peppers, tomatoes brunoise, basil and olive oil |

Cheese, Vegetables and Fruits, Garnishes, Salted

There you have it, a fresh salad that will delight any guest!

Note

You can change the vegetables and the cheese or even add some seasonal fruits in the summer.

Ingredients

Recipe for 12 tapas

Salad, vegetable

1 Bunch(es)

Green asparagus

3 Unit(s)

Italian tomatoes

2 Unit(s)

Red pepper

200 Gr

Sheep's milk feta

Dressing

1 Tbsp

Dijon mustard

4 Tbsp

Balsamic vinegar

125 Ml

Vegetable oil

2 Pinch(es)

Salt

4 Turn(s)

Freshly ground black pepper

Plating

4 Dash

Olive oil

12 Leaf(ves)

Basil

Preparation time: 30 min

Preheat your at 435 °F

Prep

Wash the vegetables and slice the asparagus as thin as possible using a mandoline.

Cut the tomatoes in 4, remove the seeds. Dice the tomato petals in little cubes (brunoise).

Dice the feta cheese.
Peppers

Pour canola oil all over the peppers and hop them in the oven for 30mins. Once out, fold them in a a bowl and wrap them with cello for 10-15mins, that'll finish the cooking and will be making it easier to peal. Tempered, peal the skin off, idem for the seeds inside and cut them into nice and even slices.
Dressing

In a bowl, mix all the ingredients and season to taste.

Add the vegetables and the feta cheese.
Plating

Add some basil leaves, a dash of olive oil and serve.

You can change the vegetables and the cheese or even add some seasonal fruits in the summer.

Cooking schedule

Class with similar recipe

Wednesday, December 10th 18:00 to 21:00

Plateau Mont-Royal

110 $ / pers.

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Let yourself be guided into the chef’s world and create a delicious three-course meal! A glass of sparkling wine awaits you upon arrival!

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Friday, February 13th 18:00 to 21:00

Time Out Market

110 $ / pers.

L'ATELIER DU CHEF

Let yourself be guided into the chef’s world and create a delicious three-course meal! A glass of sparkling wine awaits you upon arrival!

Green asparagus salad with roasted red peppers, tomatoes brunoise, basil and olive oil |
Veal piccata with Marsala and lemon, spinach liguini with sundried tomatoes and fresh origano |
Almond and pistachio Jam Bread, basil strawberry salad and Balsamic, red fruit juice, vanilla chantilly
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More information

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14 places disponibles