A Salad Of Colors and Tastes: "My Vegetable Garden"

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

01 August, 2012
Average: 4 (5 votes)

Type of dish

Dietary Consideration

Season & Occasion

serves for

4

total time

6 HR 40 MIN

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

Preparation

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.

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