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Print Recipe
French Salad Recipe
Vegetables combined with a wonderful dressing of fresh cream and mustard - it's very tasty! Very easy to prepare.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Boil small potatoes in their skins. Potatoes should not be larger than a quail egg. Cut into halves.
    Boil small potatoes in their skins. Potatoes should not be larger than a quail egg. Cut into halves.
  2. Blanch the string beans in boiling water for 5 minutes, drain the water and immediately place the beans in cold (or better, ice) water so that they retain their color. Drain the water and dry the beans on a napkin.
    Blanch the string beans in boiling water for 5 minutes, drain the water and immediately place the beans in cold (or better, ice) water so that they retain their color. Drain the water and dry the beans on a napkin.
  3. Small tomatoes cut into 4 parts. Combine the vegetables in a bowl, add salt, shake the bowl.
    Small tomatoes cut into 4 parts. Combine the vegetables in a bowl, add salt, shake the bowl.
  4. For the dressing, mix the fresh cream, chopped parsley, grain mustard and olive oil.
    For the dressing, mix the fresh cream, chopped parsley, grain mustard and olive oil.
  5. Put the vegetables in a salad bowl and put the dressing on top. This salad is not made to mix when serving. Everyone mixes it in their portion salad bowl.
    Put the vegetables in a salad bowl and put the dressing on top. This salad is not made to mix when serving. Everyone mixes it in their portion salad bowl.

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