Fresh starter/side salad (4-6 people).
- 200 gr. green asparagus (preferably the mini type)
- 200 gr. haricots verts
- 1 red onion
- 6 stoneleeks
- ½ red pepper (take out seeds)
- 4 tomatoes
- 6 strips of bacon
- 2 cloves of garlic (slice until mushy)
- lime juice (1 lime)
Parboil asparagus and haricots verts and cool down quickly in ice water.
Finely chop onion and stoneleeks. Slice asparagus and haricots verts in half (roughly same size). Slice and deseed tomatoes. Finely slice red pepper (julienne). Mix in bowl.
Bake bacon until very crispy and let strips cool.
Mix olive oil, lime juice and garlic.
Arrange salad on plate, add a bit of the olive oil dressing, break bacon in small bits and add to platter.