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

Name: A Salad Of Colors and Tastes: "My Vegetable Garden"
Total time: 6 h 40 min
Yield: 4
Ingredients: Eggplants; Carrots; Zucchini; Tomatoes; Purple Potatoes; Potatoes; Baby Carrots; Baby Fennels; Baby Leeks; Baby Turnips; Cherry Tomatoes; Tropea Onion; Onion; Onion; Celery; Mangetout; Green Beans; Fava Beans; Peas; Zucchini; Yellow Pumpkin; Artichokes; Cucumber; Endive; Radicchio; Radishes; Mushrooms; Chervil; Chives; Dill

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

serves for

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

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.