FRENCH BEAN, LEEK AND ASPARAGUS SALAD
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- This salad can be made with any variety of green beans, asparagus or leeks.
- Top, tail and slice the beans if large; wash and slice the leeks; scrape and trim the asparagus stalks.
- Cook each vegetable in a little salted water until barely tender, then drain.
- Mix the remaining ingredients together and pour over the vegetables.
- For a Western touch, garnish the leeks and the asparagus with chopped parsley and diced hard-boiled egg.
INGREDIENTS
- 500 grams Prepared vegetables
- Salt and freshly ground black pepper
- 1 clove garlic, crushed
- 4½ tablespoons Cooking oil
- Juice of 2 lemons
5 comments for “French Bean, Leek and Asparagus Salad”
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