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Recipe for cooked and raw vegetable salad


© Tango - Recipe for cooked and raw vegetable salad
© Tango
Preparation time: 45 minutes
Difficulty: average

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.


> Sea salt
> Piment d'Espelette (Basque chili pepper)

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 oversize 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!

Recipe by Jean Soulard, president of the Serge-Bruyère Foundation and executive chef at Fairmont Le Château Frontenac, Quebec.


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