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Ingredients
Green Winter Salad with Broccoli, Zucchini and Arugula
- Ingredients
- 800 grams green Vegetables (such as broccoli, beans, peas, spinach, zucchini)
- salt
- 2 Fennel bulb
- 1 ripe Avocado
- 2 bunches Arugula (about 100 grams)
- Fresh herbs (such as parsley, tarragon, chervil)
- 3 scallions
- 100 grams Roquefort cheese
- 3 Tbsps butter
- salt
- freshly ground peppers
- 1 lemon
- 6 Tbsps olive oil
Rinse, trim and cut green vegetables into cubes or slices. Blanch beans in salted boiling water, about 8 minutes. Blanch remaining vegetables 5-6 minutes. Rinse vegetables with cold water and drain well.
Rinse fennel bulbs, trim, halve lengthwise and cut out cores. Thinly slice crosswise. Halve avocado, remove pit, scoop out flesh and cut into cubes. Rinse, trim and spin arugula and herb sprigs dry.
Rinse, trim and cut scallions crosswise into rings. Crumble Roquefort cheese. In a pan, briefly sauté green vegetables and fennel in hot butter. Season with salt and pepper. Serve vegetables with arugula and herbs in small bowls.
Squeeze juice from lemon, and heat juice in another pan. Stir in olive oil, and season with salt and pepper. Stir in scallions. Drizzle dressing over salad and sprinkle with Roquefort cheese.