Mixed Vegetable Salad

Ingredients

• 100 gCarrot
• 100 gTurnip
• 100 gPotato
• 100 gBean
• 100 gPea
• 100 gAsparagus
• 100 gCauliflower
• 40 mlOlive oil
• 20 mlVinegar
• 3 gSalt
• 1 gPepper
• 10 gParsley
• 5 gChervil
• 60 gMayonnaise

Instructions

1. 1

   Prepare the vegetables

   • Cut carrots, turnips and boiled potatoes into equal portions — scoop with a spoon or dice finely.
   • Cut green beans on the diagonal and blanch briefly (2–3 min), then plunge into ice water.
   • Blanch peas briefly or thaw if frozen.
   • Blanch asparagus tips until tender, then cool.
   • Break cauliflower into small florets and cook briefly until tender-crisp.
2. 2

   Make the dressing

   • Whisk olive oil and vinegar in a bowl.
   • Season with salt and pepper and stir in finely chopped parsley and chervil.
3. 3

   Assemble the salad

   • Toss all prepared vegetables gently in a large bowl.
   • Pour the dressing over the still-warm or lukewarm vegetables and mix gently.
   • Sprinkle with extra parsley and serve immediately.
4. 4

   Optional: Bind with light mayonnaise

   • If desired, fold in 60 g light mayonnaise gradually until the salad reaches the preferred consistency.
   • Adjust seasoning and serve.