Preview

Spring salad of asparagus, edamame, feta and lemon zest - virtual workshop version

A salad with asparagus and crunchy vegetables perfect for a sunny menu.

Note

Serve this salad with couscous for a quick and complete meal.

Ingredients

Recipe for 2 portions

Salad

10 Unit(s)

Green asparagus

0.50 Cup(s)

Edamame (soybeans)

0.50 Unit(s)

Red onion

1 Small

Yellow pepper

2 Sprig(s)

Parsley

1 Unit(s)

Lemon

100 Gr

Feta cheese

1 Tbsp

Rice vinegar

Preparation time: 30 min

Things to do before the workshop

Ingredients

Wash the vegetables, the lemon and the fresh herbs.

Rince the feta with fresh water.

In a pot of boiling salted water, blanch the edamame and then transfer them to an ice bath.

Equipment list

1 cutting board, 1 chef kinfe, 1 paring knife

2 mixing bowls , 1 lemon juicer

Kitchen towels, tablespoons (tasting)

1 large spoon

1 small pan
Preparation to do with the chef

Cut the asparagus into small slices.

Cut the pepper and feta cheese into small, regular cubes.

Chop the onion.

Chop the parsley.

Zest and juice the lemon.
Salad

Cook the asparagus slices in the pan with some olive oil, Make sure you keep them crunchy.

In a bowl, combine all the salad ingredients and season to taste. Let marinate for ten minutes before serving.