Salad is made from fresh herbs: Boston lettuce, salad mixtures, leguminous peas, celery, fennel and asparagus, which should be blanched before it becomes a bit softer but not lost its juiciness. For this, next to put a bowl of ice water on the stove and immediately transfer to it asparagus after two minutes of cooking so that it no longer cooks. Pour salad to a bright dressing based on sour cream and mayonnaise with the addition of fresh fragrant herbs, lemon juice and anchovies. Only two fillets of this fish act here as a seasoning and only emphasize the vivid taste of the gas station. Share with friends: 
Time: 25 minutes Complexity: easy Servings: 8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1 small bunch of asparagus, chopped and chopped into pieces 2.5 cm
- 1/3 Art. mayonnaise
- 1/3 Art. sour cream
- 1 fennel root, peeled and thinly sliced + 0.5 tbsp. twigs
- 0.5 tbsp. fresh parsley
- 1/4 Art. fresh tarragon
- Juice 1 Lemon
- 2 anchovy fillets, canned in oil
- 1 head of Boston lettuce torn to pieces
- 150 gr. a mixture of salad greens (about 8 tbsp.)
- 1 tbsp. sugar peas in pods, trimmed and cut in half
- 2 stalks of celery, thinly sliced
- 0.5 tbsp. chopped fried pistachios
Recipes with similar ingredients: Boston salad, salad mix, sugar peas in pods, celery, asparagus, fennel onion, pistachios, anchovies, tarragon
Recipe preparation:
- In a medium-sized pan, bring salted to a boil water. Add the asparagus and cook until it becomes crisp-soft, about 2 minutes. Drain and transfer the asparagus into a bowl of ice water, then remove and dry well.
- Meanwhile, prepare the sauce: mix in the kitchen combine mayonnaise, sour cream, fennel greens, parsley, tarragon, lemon juice, anchovies, 0.5 tsp salt and a little ground black pepper. Grind until smooth. Put in refrigerator until ready to serve.
- Mix in a large bowl asparagus, chopped fennel, Boston lettuce, lettuce, peas, celery and pistachios. Sprinkle with sauce, salt, immediately before serving. pepper and mix.
