Spaghetti salad with vegetable brunoise
Instructions
03262 SPAGHETTI SALAD with VEGETABLE BRUNOISE 4 PERSONS INGREDIENTS 300 g spaghetti, 250 g of chopped tomato, 250 g of chopped cucumber, 2 peppers, 1 celery rib, fresh basil, tarragon, chives, 2 Tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, salt and pepper.
PROCEEDINGS wash and wash away all the vegetables and cut them into small cubes.
Put them in a bowl, add salt, pepper and add the olive oil.
Leave to marinate for a few hours.
Cook spaghetti in boiling salted water.
Al dente, drain, cool under running water and put.
Season spaghetti with vegetables, add vinegar and distribute in plates.
Sprinkle with coarsely chopped herbs before serving.
