Sugar pea salad with asparagus and melon
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
4
- 400 g Sweet peas
- 7-10 Tbsp Salt
- 500 g white asparagus
- 750 g Watermelon
- 1/2 (approx. 100 g) Head Lollo Rosso
- 1 TABLESPOON Sesame seeds
- 1 Shallot
- 3 TABLESPOONS White wine vinegar
- 2 TABLESPOONS Balsamic vinegar
- 7-10 Tbsp white pepper
- 4 TABLESPOONS Oil
Directions
- 1
Clean and wash the sugar snap peas and stew them in little boiling salted water for about 5 minutes. Peel and wash the asparagus and cut into pieces of about 4 cm. Cook in boiling salted water for 8-10 minutes.
- 2
Drain the vegetables and let them cool down. Cut out balls from the pulp of the melon. Clean and wash the salad, pluck it into pieces and let it drain. For the vinaigrette, roast sesame seeds in a dry pan.
- 3
Take out immediately and let it cool down. Peel and finely dice the shallot. Mix vinegar, shallot, sesame, salt and pepper. Whip the oil underneath. Line the bowl with some salad. Mix the remaining lettuce, snow peas, asparagus and melon and put into the bowl.
- 4
Pour vinaigrette over it. Fresh baguette tastes good with it.
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