Green asparagus salad with roasted red peppers, tomatoes brunoise, basil and olive oil
Salted, Cheese, Vegetables and Fruits
IngredientsRecipe for 4 persons
Preparation time: 30.00 min
Preheat your at 435.00 °F
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.
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.
In a bowl, mix all the ingredients and season to taste.
Add the vegetables and the feta cheese.
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.
Class with similar recipe
L'ATELIER DU CHEF
Laissez-vous entraner dans l’univers de votre chef et réalisez un délicieux repas 3 services!
- Almond and pistachio Jam Bread, basil strawberry salad and Balsamic, red fruit juice, vanilla chantilly
- 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