A Salad Of Colors and Tastes: My Vegetable Garden by Andrea Aprea

Name: A Salad Of Colors and Tastes: My Vegetable Garden by Andrea Aprea
Prep time: 65 s
Cook time: 315 s
Total time: 6 h 40 min
Yield: 1
Cuisine: International
Ingredients: Eggplants; Carrots; Zucchini; Tomatoes; Purple potatoes; Potatoes; Baby carrots; Baby fennels; Baby leeks; Baby turnips; Cherry tomatoes; Tropea onion; Onion; Onion; Celery; Mangetout; Green beans; Fava beans; Peas; Zucchini; Yellow pumpkin; Artichokes; Cucumber; Endive; Radicchio; Radishes; Mushrooms; Chervil; Chives; Dill

01 Aug 2012

Fine Dining Lovers

Editorial Staff

Difficulty

Medium

Total Time

6H 40MIN

Cuisine

International

Ingredients

Eggplants: 200 g

Carrots

Zucchini

Tomatoes: 200 g, Camona variety

Purple potatoes: 200 g

Potatoes: 200 g

Baby carrots: 8 each

Baby fennels: 4 each

Baby leeks: 4 each

Baby turnips: 4 each

Cherry tomatoes: 4 each

Tropea onion: 8 slices

Onion: 2 each

Onion: 4 each

Celery: 8 sticks

Mangetout: 4 each

Green beans: 4 each

Fava beans: 8 each, peeled

Peas: 16 each, peeled

Zucchini: 4 cubes

Yellow pumpkin: 4 cubes

Artichokes: 1 leaf

Cucumber: 12 leaves

Endive: 8 leaves

Radicchio: 8 leaves

Radishes: 8 slices

Mushrooms: 8 slices

Chervil

Chives

Dill

Basil

Tarragon

Mint

Frisee lettuce

Baby lettuce

Sprouts

Edible flowers: Small petals

Zucchini flowers: 3

An healthy salad recipe shared by Andrea Aprea, chef at Vun - Park Hyatt restaurant in Milan, made with all the best summer vegetables and edible flowers

Method

01.

For the dried vegetables
Thinly slice the vegetables and arrange on a plate with a sil plat and let dry in the oven at 50°C for 5 hours. Arrange the sliced cucumber on the base of the plate, then top them with the cooked vegetables, then the raw vegetables. Then the lettuces and herbs. Dress with a vinaigrette made with 50-year balsamic vinegar from Modena.

02.

For the cooked vegetables

Boil all the vegetables and cool them in iced water.

03.

For the raw vegetables, flowers and herbs
Slice and prepare as described above.

Fine Dining Lovers

01 Aug 2012

Creative

Meatless Monday

Summer