Preview

insalata verde, peas, edamame, green onion, green beans, green olives, goat cheese pesto |

Salted

A look, a taste, an incredible freshness, one of our favorite.

Simplicity in its realization, you will not believe your eyes.

Note

The choice of vegetables can vary, you may try to use other green vegetables.

Ingredients

Recipe for 12 tapas

Salad

150 Gr

Green beans

125 Ml

Large green pitted olives

250 Ml

Frozen green peas

250 Ml

Edamame (soybeans)

3 Unit(s)

Green onion

Pesto

4 Sprig(s)

Basil

30 Ml

Lemon juice

1 Tbsp

Pine nuts

1 Tbsp

Grated parmesan

1 Clove(s)

Crushed garlic

60 Ml

Olive oil

Garnish

150 Gr

Fresh goat cheese

12 Unit(s)

Pea sprouts

Preparation time: 30 min

Preheat your Oven at 400 °F

Salad

Finely chop in whistle the green onion.

In a pot of boiling water, cook the peas, beans and edamame for 5 to 8 minutes. Remove from heat, drain and pour all the beans in ice cold water. Drain again.
Pesto

Press the lemon.

Bake the pine nuts for 5 min in the oven and infuse them when still hot in olive oil.

Mix all the ingredients and blend in a blender
Plating

Mix all the greens in a bowl with pesto.

Pour in a plate and cover with pieces of goat cheese. Decorate with young sprouts.