Mini vegetables with dragging dressing

Name: mini vegetables with dragging dressing
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 10 g fresh flat parsley; 1 press orange; 4 twig fresh tarragon; 1 tl dijon mustard; 3 el extra virgin olive oil; 400 g mini vegetables of the month (haricots verts, asparagus broccoli, miniature chicken, red pepper)

Fresh gluten-free and lactose-free salad with corn, asparagus broccoli, haricots verts and red pepper, with an orange-tarragon dressing.

Ingredients

Directions

Squeeze out half the orange, the other half is not used. Slice the leaves of the tarragon and parsley.
Mix the juice in a bowl with the tarragon, parsley, mustard and oil to make a dressing.
Boil the corn, asparagus broccoli and haricots for 3 minutes.
Cut the stalk of the red pepper, cut it in half lengthwise and remove the seeds with a sharp knife. Cut the pepper finely.
Mix the pepper through the dressing.
Put the vegetables in a bowl and mix with the dressing. Allow to cool to lukewarm or cold.