![A Salad Of Colors and Tastes: "My Vegetable Garden"](/sites/default/files/styles/1_1_768x768/public/recipe_content_images/Original_2256_Il-Mio-Orto--Colori-e-Sapori--3--CUT2.jpg.webp?itok=SNf0GERL "A Salad Of Colors and Tastes: "My Vegetable Garden"")
A Salad Of Colors and Tastes: My Vegetable Garden by Andrea Aprea
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
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.
Boil all the vegetables and cool them in iced water.
For the raw vegetables, flowers and herbs
Slice and prepare as described above.
