Ingredients
1 romaine lettuce
1 green apple
1 wedge of lemon
250 g asparagus
1 ripe avocado
200 g cherry tomatoes, halved
Salt flakes and freshly ground black pepper
Garlic sauce:
1 egg
1 tbsp freshly squeezed lemon juice
1 tsp French mustard
1 clove of garlic, crushed
100 ml neutral oil eg. rapeseed oil
100 ml Oatly Organic Alternative to Cream
Salt and freshly ground white pepper
Method
1. Separate the salad leaves, wash and pat dry in kitchen paper and chop it roughly into large chunks.
2. Cut the apple into thin wedges and squeeze a little lemon juice over them.
3. Remove the woody bottom end of the asparagus and parboil the spears for approx 3 minutes in lightly salted water. Rinse them in ice-cold water and cut the stalks into smaller pieces.
4. Halve the avocado, remove the stone then peel off the skin, cut into chunks. Mix everything in a deep bowl. Sprinkle with salt flakes to taste and a few twists of the pepper mill.
5. To make the garlic sauce, boil the egg for 3 minutes. Then crack the shell and spoon the egg into a blender. Add freshly squeezed lemon juice, mustard and crushed garlic, and blend until smooth. Continue to blend, slowly adding oil at room temperature until the dressing binds together. It should be fairly thick. Blend in the Oatly and season with a little salt and pepper.
6. Drizzle as much as you like over the salad before serving. Store any remaining in a container in the refrigerator and use within two days.
Chef's tips
This sauce is also delicious served with cooked asparagus.Credit
This recipe has been brought to you from Oatly oat drinks at www.oatly.com.
