Garden Vegetable Salad with French Dressing

• asparagus↗8

  stems, cut in half

• green beans↗250 g

  cut in half

• broccoli with long stems↗250 g

  cut into 2 cm pieces

• peas↗200 g

  fresh or frozen

• radish↗8

  thinly sliced rounds

• frisée lettuce1

  shredded

• green onion↗4

  sliced into rings

• mint↗жменя

  leaves, chopped

• olive oil↗4 tbsp
• Dijon mustard↗1 tbsp
• lemon↗1

  juiced

Step-by-step instructions

1. 1

   Prepare the dressing: in a small bowl combine olive oil, Dijon mustard, lemon juice and a pinch of salt, whisk until smooth.

2. 2

   Fill a pot with salted water, bring to a boil, and prepare a bowl of ice water. Blanch the vegetables separately: cook asparagus for 2 min, then quickly transfer to the ice water with a slotted spoon; green beans – 4 min; broccoli – 2.5 min; peas – 1 min. After each cooking, drain the vegetables and pat dry with a paper towel.

3. 3

   Transfer the cooled vegetables to a large bowl, add the thinly sliced radishes, shredded frisée lettuce, green onion sliced into rings, and a handful of chopped mint.

4. 4

   Drizzle with the prepared dressing (you may serve it on the side) and toss gently so all ingredients are evenly coated.

5. 5

   Serve the salad immediately or keep it refrigerated until serving – it will stay crisp and aromatic.