VEGETABLES VINAIGRETTE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Top and tail the beans; thickly slice the courgettes (zucchini); cut the mushroom stems level with the caps.
- Cook each vegetable separately in 250 ml/8 fl oz (1 cup) boiling salted water, without a lid, until just tender-crisp. As each vegetable is cooked, refresh under cold running water. Drain well and pat dry.
- Arrange the vegetables on a plate with the eggs. Combine the oil and lemon juice, season with salt and pepper to taste and beat with a whisk or fork until thick and creamy.
- Spoon over the vegetables and sprinkle with herbs.
- Garnish with lemon wedges and serve at room temperature.
INGREDIENTS
- 200 grams young green beans
- 200 grams courgettes
- 200 grams button mushrooms
- Salt and freshly ground pepper
- 4 hard-boiled eggs, quartered
- 4 tablespoons Sesame oil
- Juice of 1 lemon
- Chopped fresh herbs (parsley, chives, marjoram, oregano)
- 2 lemons, quartered, to garnish
7 comments for “Vegetables Vinaigrette”
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