24 Mar Argenteuil rolls with vegetable bouquet
Ingredients
- 1 slice cooked ham
- 1/2 mimosa egg
- Parseley
- 1 long thin slice of cucumber
- 50 g celeriac in Delino Mayonnaise
- Delino Mayonnaise
- 1/4 peeled tomato
- 1 chicory leaf
- 3 asparagus
- Some beans
- A carrot slice
- Cauliflower
- Cherry tomato
- Leek
- Some leafs of Lollo Blonde salad
- Delino Chives Vinaigrette
Instructions
- Cook the asparagus until al dente, let them cool and roll them in a slice of cooked ham.
- Garnish with mimosa egg (hard-boiled egg whose yellow is separated from white and both parts are pulverized) and chopped parsley.
- To prepare the vegetable booklet, roll up the cucumber slice and secure with a cocktail stick.
- Fill the bottom with the celeriac in mayonnaise and fill it up nicely with the other vegetables.
- Serve each roll with a vegetable booklet and cover with some Delino Chives Vinaigrette.
- Receptidee voor de slager/traiteur: u kunt ook alle ingrediënten in blokjes snijden en op die manier een overheerlijke schepsalade bekomen.
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