Spring Salad

• 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

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.