New Recipe - Salade Printemps*

Though it is not always that springlike as one would like to have it, I am in a constant spring feeling and always having spring dishes in mind. Salads – fruit salads, vegetable and green salads – are my favorites in the moment. Particularly for their spring colors. But not only I am thinking about, I found a delicious Salade Printemps under the Académie du Goût´s recipes that inspired me to create this.

• Ingredients (serve 2 – 3)

• 1/2 of a red bell pepper
• 2 celery stalks (optional)
• 1 cup cooked green beans
• 1/2 of a cucumber
• pickled artichokes
• 1 spring onion
• 3 – 4 middle size tomatoes
• 4 garden radishes
• lettuce leaves
• 8 – 12 olives
• 1 clove of garlic (optional)
• basil leaves
• olive oil, balsamic vinegar
• salt, pepper

Cut red bell pepper into two peaces, oil and roast in the oven at 200 ° (10 minutes). Let cool, peel and cut finely. Add oil, pressed garlic, salt and pepper.

Cook green beans. Wash and cut celery stalks, cucumber, artichokes, spring onion, radishes, lettuce leaves and tomatoes and put into a bowl. Cut olives and add.

Mix vegetables, lettuce and basil leaves. Add marinated red bell pepper, olive oil, vinegar, salt and pepper. Mix once again and arrange nicely on plates. Serve with dehydrated crackers or toasted bread. Enjoy the spring in it.

*It means Spring Salad, doesn´t it sound a bit more elegant in French?