Instructions

Wash and julienne the green beans. Whiten them into boiling water with salt for 6 minutes. Drain and submerge them into cold water for some seconds to cut out the boiling process. Remove the hard part of the stalk and julienne them the same size as green beans. The cherry tomatoes must be chopped in halves and slice the olives.
Heat some oil in a Magefesa Dutch Oven. Sauté the green beans with wild asparagus, medium heat, until asparagus are al dente. Add tomatoes, olives and pumpkin seeds and sauté for some seconds. Prepare vinaigrette emulsifying the extra virgin olive oil with the mustard, Worcestershire sauce and balsamic vinegar, with the help of a Magefesa Liquidizer. Serve the salad with a base of different lettuces. Place some sautéed vegetables on and season with the vinaigrette.
It is important that the texture of vegetables is crispy, so that the salad is more pleasant.

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