White Toque Salad
Yield: 16 servings
Cook Time: 20 minutes
Cook the haricots verts for 2 minutes in boiling water and cool them right away in chilled water to keep their color.
Cook the yellow wax beans for 3 minute and cool them too.
Cook the carrots for around 5 minutes and the peas for 1 minute.
Thaw the remaining vegetables.
Sauté the artichoke quarters with olive oil until cooked.
Once cold, combine all the vegetables together.
Add seasoning, olive oil, balsamic vinegar scallions and grilled almonds.
Tips: If you want your vegetables to keep their color longer, apple cider vinegar is recommended for seasoning.