Salad Recipes: A Colorful And Healthy Salad Recipe By Italian Chef Andrea Aprea

Recipe

Main course

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

Ingredients

For the dried vegetables

Eggplant 200 g
Carrot
Zucchini
Tomato 200 g, Camona variety

For the cooked vegetables

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

For raw vegetables, flowers and herbs

Artichoke 1 leaf
Cucumber 12 leaves
Yellow endive 8 leaves
Red endive 8 leaves
Radish 8 slices
Mushroom 8 slices
Chervil
Chive
Dill
Greek basil
Terragon
Mint
Frisee lettuce
Baby lettuce
Mixed sprouts
Edible blossoms Small petals
Zucchini blossoms 3

Info box

Preparation time 40 m
Cooking time 6 h
Recipe category Main course
Recipe yield 4

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.