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Spring Vegetables with Tahitian Vanilla Paste Vinaigrette


Spring Vegetables with Tahitian Vanilla Paste Vinaigrette



  • 1/2 teaspoon Vanilla Bean Paste
  • 2 cups snap peas, or sugar peas
  • 16 green asparagus
  • 4 leeks, white part only
  • 2 tablespoons sherry vinegar
  • 6 tablespoons Leblanc olive oil
  • 1 tablespoon chopped fresh mint
  • fleur de sel
  • Crushed red peppercorns

For the Whole Soft-Cooked Eggs

  • 4 extra fresh eggs
  • 1 tablespoon white wine vinegar
  • Salt


  1. Steam the vegetables for 5 minutes and rinse them under cold water; set aside.
  2. In a bowl, whisk together the vinegar with the oil. Add the vanilla paste, mint, salt and red peppercorns. Serve on top of the warm vegetables.
  3. Boil water in a pot with the white wine vinegar and a pinch of salt. When the water is boiling, drop the eggs carefully in the water. Cook for 5 minutes. Remove from the heat and tap them with a knife, holding each in one hand. Remove the shell carefully.
  4. Serve on top of the vegetables and sprinkle with red peppercorns. Serve with crusty bread on the side.


Serves 4 people

Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

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