Composed Salad Paloise

1. 1

   Make the vinaigrette by whisking together ingredients.

2. 2

   Set aside.

3. 3

   Drizzle the asparagus and celery root with the vinaigrette, just before serving.

4. 4

   Place the lettuce leaves around the edges of the salad platter.

5. 5

   Arrange artichokes, asparagus and celery root over lettuce.

6. 6

   Dribble vinaigrette over all and sprinkle with herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.