Spring salad with herb dressing

Finely chop the parsley and basil, finely chop the chives. Pour the vinegar and olive oil into the bottle and add mustard, parsley, basil, chives, salt and freshly ground pepper. Close the bottle and shake well until everything mixes into a bound herb dressing.

Cook the egg almost hard in 6 minutes. Put the broad beans and garden peas in a colander and pour them with boiling water so that they thaw. Halve the snow peas. Cook them in a small pan with a bottom of water in 3-4 minutes until al dente.

Rinse them in a sieve under running water and allow to drain well. Peel the egg and cut it in quarter lengthwise. Cut the peppers into thin strips and the radishes in four.

In a salad bowl, saute lettuce with snow peas, broad beans, garden peas, peppers and radishes. Sprinkle over 3 tablespoons of herb dressing and scoop everything again. Delicious with grilled chicken fillet.