Salad Composée 

 

Ingredients

 

• Salade Verte (leafy lettuce)

• 12 leaves of amix of lettuce such as Bib, Boston, red lettuce

• Tomatoes

• Carrots 

• Radishes

• Green beans or asparagus

 

For the dressing:

 

1 tablespoon Dijon mustard

2 tablespoons white balsamic vinegar

6 tablespoons first cold press olive oil

1 tablespoon lemon

Salt and pepper

2 tablespoons chopped chives or scallions 

 

To make the salad dressing, put the mustard in a small mixing bowl, dilute with the vinegar then add the olive oil a little at the time, mixing with a whisk or spoon until well blended.

 Finish with the lemon juice and the herbs, salt and pepper. Give it a final mixing.

 

Cook the green beans or steam the asparagus. Set aside to cool off.

Clean and cut the lettuce leaves in bite size.

 

Put the lettuce in a salad bowl, shave a carrot on top, then some slices of tomatoes and radish.

Top with the green beans or the asparagus.

Dress the salad and mix gently.