Maison Le Grand

Lent is almost over and your dreams of a superb leg of lamb or delicious pink ham wake you up every night now…

Before you run to pick up the groceries, consider this exquisite salad as a fixture on all your “special celebrations” menus. It is light, tasty, and colourful!

INGREDIENTS serves 4

• 300g (10 oz) green beans, steamed and cut in 3
• 3 cups cooked couscous (say that 3 times…)
• 4 cups arugula
• 130 g (12 oz) dried cranberries
• 1 small handful chives, snipped
• 2 scallions, finely chopped
• 2  chopped endives
• 1 small goat cheese, cut in small pieces
• 3 tbsp (45 ml) Le Grand Sun Dried Tomatoes pesto
• 3 tbsp (45 ml) olive oil
• 2 tbsp (30 ml) red wine or Balsamic vinegar
• 2 tbsp (30 ml) tamari sauce
• the juice of one lemon
• Salt and pepper to taste

PREPARATION

• Cook the couscous
• Steam the green beans, cool them and cut them in 3
• In a small bowl gently mix: pesto, olive oil, vinegar, tamari and lemon juice
• Mix all the ingredients with the vinaigrette in your most beautiful salad bowl!