A Salad Of Colors and Tastes: "My Vegetable Garden"
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
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.
For the cooked vegetables
Boil all the vegetables and cool them in iced water.
For the raw vegetables, flowers and herbs
Slice and prepare as described above.