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    Assiette de Crudités Maman Blanc

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    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


    • 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


    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.

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