zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Assiette de Crudités Maman Blanc

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Assiette de Crudités Maman Blanc

    My father would grow all these vegetables himself and my mother would prepare them for table – it’s a dish that’s still popular with a lot of French families for Sunday lunch.

    • Preparation time: 60 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 40 minutes 60 minutes 40 minutes

    Serves: 6

    Ingredients

    • Dressing
    • 4 tsp Dijon mustard
    • 1 tbsp White wine vinegar
    • 120ml Sunflower or olive oil
    • 4 beetroot, roots trimmed
    • 150g fine green beans, trimmed
    • 150g cucumber, peeled, halved lengthways
    • 1 tbsp crème fraîche
    • 2 large carrots, peeled and grated
    • 4 shallots, finely chopped
    • 200g salad leaves
    • 4 eggs, hard-boiled, peeled and quartered
    • 2 Jack Hawkins tomatoes, finely sliced
    • 1 tbsp chives, chopped

    Method

    1. For the dressing, whisk the Dijon mustard with some seasoning, the white wine vinegar and 5 tbsp cold water. Whisk the oil in slowly until emulsified. Set aside.
    2. Put the beetroot in a pan of boiling water and simmer for 40 minutes until tender. Peel and slice. Cook the beans in a large pan of boiling salted water for 4 minutes until tender. Refresh under cold water and drain thoroughly. Meanwhile, using a teaspoon, deseed the cucumber, then cut into slices about 2mm thick. Sprinkle with 2 pinches of sea salt and set aside for 30 minutes. Wash and drain.
    3. Mix the cucumber with 2 tbsp dressing and the crème fraîche. Mix the beetroot slices with 4 tbsp dressing and half the chopped shallots. Mix the beans with 2 tbsp dressing and the remaining shallots. Mix the grated carrot with all but 1 tbsp of the remaining dressing. Season each dish well and set aside.
    4. Arrange each of the vegetable salads, the salad leaves and hard-boiled eggs on a serving plate. Add the tomato slices and spoon the remaining dressing over them. Sprinkle the whole dish with the chopped chives.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars