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Green Salad and Green Sauce


Rate this recipe 2/5 (70 Votes)


  • 8 spring onions with a bit of the stem
  • 8 oz beans shelled and peeled
  • 5 oz peas
  • 8 medium asparagus (two to keep raw)
  • 1/2 cup olive oil + 1 tbsp
  • 1 bunch of chives
  • Half lemon juice
  • 8-12 mini mozzarella balls
  • salt and pepper


Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 15mins
Cost Average budget


Step 1

Peel the onions leaving some of the stem and cut lengthwise into 3 or 4 depending on their size. Put them in a small pan with the tablespoon of olive oil and cover with water. Season with salt. Bring to a boil, reduce heat and allow steaming until all the water evaporates and they are tender. Reserve.

Step 2

While you are cooking the onions, wash and trim the vegetables. Cook the shelled beans 2 minutes then cool in ice water before you remove the shells.

Step 3

Cut the asparagus to 5 centimeters from the head (keep the rest for a velvety soup), cook in boiling salted water, keeping them slightly firm. Cut into 2 in the direction of the length. Cut the snow peas diagonally and cook 3 or 4 minutes. The cool and drain.

Step 4

Prepare the sauce by putting the olive oil with the chopped chives, a little salt in a small mixer. Short bursts emulsify until a slightly thick sauce, add lemon juice, mix again and adjust seasoning.

Step 5

Presentation: Place the peas in range along the inner edges of the plate. Arrange the beans in the middle by spraying with a little vinaigette. Add onions and asparagus. Thread 3 or 4 balls of mozzarella on a pike and if possible to fit vertically. Garnish with slices of raw asparagus made with the peeler. Add the rest of mozzarella and vinaigrette or serve separately.


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