Broccoli and Asparagus Salad
- For the salad
- 500 grams Broccoli
- 500 grams green Asparagus
- 100 grams Snow peas
- 2 tomatoes
- 2 tablespoons toasted slivered almonds
For the salad, trim broccoli, rinse and divide into florets. Rinse asparagus, trim and peel the lower end. Trim snow peas and rinse. Blanch vegetables in plenty of salted water for about 5 minutes. Immediately rinse with ice-cold water and drain well. Rinse the tomatoes, cut into quarters, remove the seeds and cut into small cubes.
For the sauce, mix raspberry vinegar and oil together, add shallots and season with salt and pepper. Arrange cooled vegetables on a platter, distribute tomatoes on top and drizzle with the sauce. Serve sprinkled with chervil and almonds.