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Cooked and raw vegetable salad

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Origin of dish:  North America
Type of cooking:  Hob
 
Preparation time: 30 minutes
Cooking time: 10 minutes
 
Ingredients (serves 4):

    Cooked vegetables:
    > Green or white asparagus
    > Green or yellow beans
    > Leeks
    > Mangetout peas
    > Salt and ground pepper

    Raw vegetables:
    > Broccoli
    > Fennel
    > Carrots
    > Fresh garden peas
    > Radish
    > Red or yellow cherry tomatoes
    > Salt and ground pepper

    Tomato juice:
    > 3 tomatoes
    > 2 tablespoons olive oil
    > Juice of half a freshly squeezed lemon
    > Salt and ground pepper

    Fine herbs:
    > Fresh mint, basil and chervil.

    Seasonings:
    > Sea salt
    > Piment d'Espelette (Basque chilli pepper)

Method:

Cooked vegetables: wash, remove stalks and peel the vegetables. Cook for a few minutes in a large quantity of boiling salted water. Keep the vegetables crunchy. Cool with cold water and set to one side.

Raw vegetables: thinly slice the carrots, radish and fennel. Leave the peas whole. Cut the broccoli into small florets and cut the cherry tomatoes into slices.

Tomato juice: peel, seed and cut the tomatoes into quarters. Blend with olive oil and lemon juice. Add salt and pepper.

Fine herbs: keep the herbs whole but get rid of any oversized stalks.

In a bowl, carefully mix all the raw and cooked vegetables with the tomato juice. Spoon onto a plate and sprinkle on the sea salt and piment d’Espelette. Decorate with a small bunch of fresh fine herbs.

Variation. replace the tomatoes with carrot juice. The taste will be completely different but just as interesting!
Advice: Recipe by Jean Soulard, president of the Serge-Bruyère Foundation and executive chef at Fairmont Le Château Frontenac, Quebec.

Photo © Tango

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