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Very green salad (Salade toute verte) from The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier

  • asparagus
  • chervil
  • hazelnuts
  • hazelnut oil
  • peas
  • grapeseed oil
  • fleur de sel
  • new potatoes
  • romaine lettuce

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Notes about this recipe

  • Eat Your Books

    Can substitute sesame oil for hazelnut oil and cilantro for chervil.

  • Rutabaga on January 30, 2017

    I was disappointed with how little flavor this salad had. Maybe this is the sort of dish you should only make with the freshest possible ingredients. As it is, I left out the asparagus since it is out of season, but otherwise followed the recipe as stated. I feel like the dressing really got lost here; maybe it just wasn't enough. Despite my disappointment, I'd like to try this in the spring with farm fresh lettuce, peas, and asparagus, and double the amount of dressing for more flavor. I would also add some finely chopped shallot the dressing or some large shaving of parmesan for a flavor boost. Hopefully that will give it the taste I'm craving.

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