The Caterer
Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

Salad of cooked and raw seasonal vegetables by Laurent Pourcel

11 September 2006

INGREDIENTS

Cooked vegetables
girolles
mange-tout peas
asparagus
yellow courgettes
baby leeks
white beans

Raw vegetables
violet artichokes
cauliflower
petits pois or sugar peas
avocado
cavaillon melon
vine tomatoes
carrots
baby turnips

Herbs
1 bunch each of broad-leaf parsley, chives, mint, basil, chervil

Dressing
salt
pepper
Guerande salt
roasted Szechuan pepper
olive oil
sunflower oil
lemon juice
basil

METHOD

Combine the raw and cooked vegetables (blanched and refreshed in iced water) with the chopped herbs ina bowl.

Prepare a vinaigrette by combining basil, olive oil, sunflower oil, lemon juice, salt and pepper. Pour over the vegetables and toss gently till well coated.

Arrange on a plate and sprinkle Guerande salt and Szechuan pepper on top.

Laurent Pourcel

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking