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

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

August 1, 2012

Type of dish

Dietary Consideration

Season & Occasion

serves for

4

total time

6 HR 40 MIN

ingredients

Eggplant
200 g
carrot
zucchini
Tomato
200 g, Camona variety
Purple potato
200 g
Yellow potato
200 g
Baby carrot
8 each
Baby fennel
4 each
Baby leeks
4 each
Baby turnip
4 each
Cherry tomato
4 each
Tropea onion
8 slices
Onion
2 each
Salad onion
4 each
Celery
8 sticks
Snow pea
4 each
Green bean
4 each
Green fava bean
8 each, peeled
Green pea
16 each, peeled
zucchini
4 cubes
Yellow squash
4 cubes
Artichoke
1 leaf
cucumber
12 leaves
Yellow endive
8 leaves
Red endive
8 leaves
radish
8 slices
Mushrooms
8 slices
chervil
Chive
Dill
Greek basil
Terragon
Mint
Frisee lettuce
Baby lettuce
Mixed sprouts
Edible blossoms
Small petals
Zucchini blossoms
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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