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A classic winter dish revisited with cinnamon, Madagascar white pepper and chopped coriander leaves. A delight for your taste buds.
Spring Salad
Tutorial
Ingredients
- 1 pointed cabbage
- 500g (1/2 LB) aspargus
- 500g (1/2 LB) fresh peas
- 300g (0.6 LB) snow peas
- Fresh coriander
- 2 lemons
- White balsamic vinegar
- Rapeseed oil
- Voastiperifery wild pepper
- Fresh Salt Blend
The instruments of taste
- Zanzibar Multi-Pepper Mill
- Zanzibar Multi-Salt Mill
- Paris Classic Santoku and Paring Knives
- Balsam Seasoning Set
Preparation
1. Cutting
- Cut the cabbage.
- Mince the coriander.
- Zest the lemons.
- Juice both lemons.
2.Seasoning
- Season using Fresh Salt Blend with Zanzibar Mill on setting #3.
- Add Voatsiperifery Wild Pepper with Zanzibar Mill on setting #2.
- Set aside.
3. Cooking
- Snow peas, al dente.
- Dip in cold water.
- Fresh peas, al dente:
- Tie the asparagus in a bundle with cotton twine.
- Cook the asparagus.
4. Cutting
- Cut snow peas.
- Cut asparagus and remove the ends.
5.Seasoning
- Season with white balsamic vinegar and rapeseed oil.
- Add Voatsiperifery Pepper with Zanzibar Mill, setting #5.
6.Presentation
- Top with asparagus tips.
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