Enjoy the first primeurs of spring in a salad! Dilute carrots and radishes, haricots verts and spring first asparagus. Choose your favorites and serve with a delicious dressing with Västerbottensost®.
1 kg of mixed primeurs, such as asparagus, dilute carrots, radishes and haricots verts.
1 egg yolk
2 tablespoons red wine vinegar
1 tbsp mustard
0.5 cloves of garlic, finely grated
1 cup olive oil
Possibly 2–3 tablespoons of water
Salt and black pepper
Primeur salad and dressing with Västerbottensost®
Dressing: Mix egg yolk, vinegar, mustard and garlic in a bowl.
Add the olive oil in a thin stream while whipping.
Stir in Västerbottensost® and some water if the dressing feels too thick.
Season to taste with salt and pepper.
Primeurs: Simmer the primeurs in lightly salted water until they soften but still have elasticity.
Place them lukewarm on a platter and drizzle over the dressing.
Feel free to grate a little extra Västerbotten cheese® over the dish before serving.
