Fresh country salad with cottage cheese
Ingredients: yields 4 servings
From the fresh produce market:
7/8 cup (200 g) (French) green beans
7/8 cup (200 g) sugar snap peas
12 pink radishes
½ clove of garlic
Juice of 1/2 lemon
From the cheesemarket:
7/8 cup (200 g) cottage cheese
¼ cup (50 g) grated parmesan + some more for serving
2 tablespoons double cream
From your larder:
2 tablespoons olive oil
- Cook the green vegetables in a pan of salted boiling water for 7 to 10 minutes – they should still have a bit of a bite to them. Drain the vegetables and plunge them directly into cold water (with ice cubes) to preserve their beautiful green color.
- Wash the radishes and slice them finely.
- Mix the cottage cheese with the cream and the parmesan, chopped herbs, lemon juice, crushed garlic and salt and pepper to taste.
- Mix in the vegetables, sprinkle with the sliced radishes and remaining parmesan. Serve chilled.
Tip: Don’t hesitate to add a bit more garlic and a pinch of Espelette pepper to spice up the dairy mixture. You can also mix in a few pine nuts for an additional crunch.