from Mathieu Girard
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We cooperated with Ana e Kaenit (Calvados), Liria offers you regularly simple and effective recipein collaboration with Hanna Granotier, workshop creator Well on His plate.
This Sunday, June 5, 2022, she explains how to become one crunchy green vegetable salad with sesame sauce.
This simple healthy salad is based on a special way of cooking vegetables by “bleaching” them. Once you have tested this recipe, you will be invincible in this technique which allows you to cook vegetables while preserving their flakes.
You will need for 6 to 8 people: 1 bunch of green asparagus, 200 g green beans, 200 g edamame (soy beans) and a few sprigs of fresh coriander.
For the sauce: 3 tablespoons tahini (sesame puree), 2 tablespoons brown sugar, 1 tablespoon sesame oil, 3 tablespoons soy sauce, 2 tablespoons rice vinegar and 1 tablespoon roasted sesame.
Peel a squash, grate it and squeeze the juice. Bleach your vegetables. Put a large pot of water on the fire and once it boils add the vegetables one after the other. Start with large ones like asparagus, then edamame and finally small beans. After 3 to 4 minutes, drain them and immerse in an ice water bath.
As the vegetables cool and drain, prepare the sesame sauce. Mix the ingredients by integrating them one after the other, in order. If the sauce looks too thick, add 2 to 3 tablespoons of water.
Finish the salad by cutting the asparagus and beans into large pieces and peel the edamam. In a large bowl, sprinkle your vegetables with a few thin slices of red onion and fresh coriander leaves. Sprinkle everything with this sauce and enjoy!
By practicing this vegetable bleaching technique before cooking or even freezing them, you will be sure that they no longer contain bacteria or insects. Your vegetables: asparagus, broccoli, beans… will be more digestible. In addition, they will retain their beautiful green color and crunchy texture. Your dish will be a pleasure for both the taste buds and the eyes!
Follow Hanna Granotier on Facebook and Instagram on Bien Dans Son Assiette’s accounts.
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