French cuisine · Salads & Mezze

Vegetable Macédoine

Finely diced vegetables, blanched until tender-crisp and dressed cold with lemon mayonnaise.

Ingredients · for 4 servings

• 3 carrots
• 2 white turnips (spring turnips)
• 200g green beans
• 150g peas
• 150g mayonnaise
• 1 tsp medium-strength mustard
• 1 lemon
• 1/2 bunch chives
• Salt, pepper

Instructions

1. Peel the carrots and turnips and cut into even dice of about 5mm; trim the green beans and cut into equally short pieces.
2. Bring plenty of salted water to the boil and blanch the carrot and turnip dice in it for 5 min.
3. Add the beans and peas and cook for another 3–4 min., until everything is tender-crisp – the dice should keep their distinct shape.
4. Drain the vegetables, immediately plunge into ice-cold water and then drain very well, so the dressing doesn't get watered down later.
5. Stir the mayonnaise smooth with the mustard, the juice of half a lemon, salt and pepper, and gently fold in the cold vegetables.
6. Chill for at least 30 min., sprinkle with chive rings before serving and serve as a starter or side dish.