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A recipe by soFeminine.co.uk
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Ingredients :
100g small gherkins
300g tomatoes
2 red peppers
300g fine green beans
350g asparagus tips
Heart of 1 lettuce
1 lemon
1/2 teaspoon sugar
Salt
Pepper
2 sprigs parsley, chopped
3 tablespoon olive oil
Recipe :
Steam the beans and asparagus.
Put the peppers in the oven at 450°F (235°C), until they brown slightly, for about 20 minutes.
Meanwhile, slice the gherkins and tomatoes, and put to one side.
Make the vinegarette:
Mix lemon juice, olive oil, salt, pepper, sugar and chopped parsley together in a small bowl.
Wash and separate lettuce.
Peel the peppers and remove seeds, chop.
On another plate, arrange lettuce and tomatoes, sprinkle with gherkins and beans. Add chopped peppers and finally asparagus tips.
Add vinegarette and leave to chill for 15 minutes before serving.
Advice :
After taking the peppers out of the oven, leave them to cool slightly. Put in a plastic bag, tie tightly and carefully rub peppers between your hands. When you open the bag, the skin should come off the peppers by itself.
Recommended wine: Saumur Champigny
My comments :
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