Warm Summer Salad

Thierry's salads always leave mouths watering

Ingredients:(for 4 people)

12 spears green asparagus

3 large courgettes

6 tomatoes

2 shallots

1 large carrot

1 long white turnip 

1/2 bunch of radishes

1 fennel

1 cucumber

One red, one yellow and one green pepper

1 stick of celery

25 cl olive oil

8 cl white balsamic vinegar 

1/4 bunch of chervil

8 leaves of basil

50 g purslane

1/4 bunch of chives

Method:

Peel the asparagus, halve lengthways and cut into 10 cm pieces and cook. Peel the carrot, one courgette, turnip, cucumber, celery and radishes and cut into fine strips with the help of a potato peeler. Place in ice water. Cube the fennel and cook. Quarter two tomatoes, remove the insides and cook in an oven heated to 110 degrees Celcius for 1.5 hours. Peel the other tomatoes, sweat the chopped shallots in a pan, mix with tomatoes, season and cook slowly for around an hour. Cut the courgette into 12 pieces around 1.5 cm in length, steam  for 10 minutes. Remove the insides.

Cook the peppers for 25 minutes in an oven heated to 125 degrees, peel and cut into strips. For the vinaigrette, mix the oil in a bowl with vinegar, salt and pepper. Bind together three asparagus per person using chives, place courgette slices around them, and add tomato stock. Drape the seasoned vegetable strips over this and add chervil, basil and purslane. Drizzle with dressing and serve immediately.

Bon appétit!