Salad of cooked and raw seasonal vegetables by Laurent Pourcel

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