Diet tarragon salad
Rabu, 03 Juli 2019
INGREDIENTS
2 tbsp chopped
tarragon
1 shallot, very finely chopped
1 tbsp dijon mustard
1 lemon, zest and juice
5 tbsp extra virgin olive oil
110g pack fine asparagus, trimmed and cut into 3cm pieces 300g frozen or fresh
petits pois
1 cucumber, peeled, deseeded and finely diced
400g can green lentils, drained and rinsed
60g pea shoo
DIRECTIONS
1. To make the
dressing, whisk the tarragon, shallot, mustard and lemon zest and juice
together. Season and gradually whisk in the olive oil.
2. Bring a pan
of water to the boil, then add the asparagus pieces and petits pois. When the
water has come back to the boil, drain and refresh under cold water. Drain
again and pat dry on kitchen paper.
3. Combine the
dressing with the vegetables, cucumber, lentils and pea shoots. Serve as a
light lunch, or as an accompaniment to grilled fish or chicken
1 shallot, very finely chopped
1 tbsp dijon mustard
1 lemon, zest and juice
5 tbsp extra virgin olive oil
110g pack fine asparagus, trimmed and cut into 3cm pieces 300g frozen or fresh petits pois
1 cucumber, peeled, deseeded and finely diced
400g can green lentils, drained and rinsed
60g pea shoo
