Bright green salad

Name: bright green salad
Total time: 20 min
Yield: 4
Ingredients: 100 gram haricots verts picked up; 100 gram sugarsnap picked up; 1 cucumber crops; 4 stem celery peeled; 1 sweet onion in half rings; 1 tablespoon sharp mustard; 1 tablespoon fresh tarragon finely chopped; 1 teaspoon dried tarragon; 1 tablespoon White wine vinegar; 1 tablespoon tarragon vinegar; 3 tablespoon sunflower oil; 3 tablespoon mild olive oil

Also try this delicious bright green salad

Ingredients

100 gram haricots verts picked up
100 gram sugarsnap picked up
1 cucumber crops
4 stem celery peeled
1 sweet onion in half rings
1 tablespoon sharp mustard

1 tablespoon fresh tarragon finely chopped
1 teaspoon dried tarragon
1 tablespoon White wine vinegar
1 tablespoon tarragon vinegar
3 tablespoon sunflower oil
3 tablespoon mild olive oil

Kitchen Stuff

1 baking dish (20 x 30 cm)
1 deep fryer with vegetable oil

Directions

Blanch the haricots verts or sugarsnaps al dente in boiling water with a spoonful of salt and rinse under cold water until they are completely cool.
Cut them together with the cucumber and the celery in elongated strips.
Finely chop the celery leaves. Mix the vegetables with the onion and the leaves of the celery.
Beat the ingredients for the dressing well and scoop them through the vegetables.
Season the salad with salt and pepper.