Greek-style spring vegetables and salad leaves

Greek-style spring vegetables and salad leaves

By
From
Nature
Serves
4
Prep
20 mins
Cooking time
20 mins
Photographer
Françoise Nicol

AD— Small broad beans don't need to be cooked. But if you are using larger beans, immerse them in salted boiling water for 3 minutes.

PN— Fresh garlic is easy to digest and will not give you bad breath, as long as the central germ sprout has not yet developed in the cloves.

Prepare the vegetables

Ingredients

Quantity Ingredient
6 small fennel bulbs with tops
4 small fresh onions with stalks
200g baby new potatoes
1 head pink or purple garlic
150g chanterelles
400g baby broad beans

Method

  1. Peel and wash 6 small fennel bulbs with tops and 4 small fresh onions with stalks leaving on 6 cm of stalk, then halve them. Scrape and wash 200 g of baby new potatoes. Cut them in half. Peel the cloves of 1 head of pink or purple garlic leaving on the inner skin. Scrape the bases of 150 g of chanterelles, wash quickly and pat dry. Shell 400 g of baby broad beans.

Cook the vegetables

Ingredients

Quantity Ingredient
6 black peppercorns
15 coriander seeds
1/2 bay leaf
a sprig thyme
a drop olive oil
salt
150ml dry white wine
500ml Chicken stock
4 segments Tomato confit
3 tablespoons olive oil

Method

  1. Tie up 6 black peppercorns, 15 coriander seeds, half a bay leaf and a sprig of thyme in a piece of cotton muslin or an infusion sachet.
  2. Heat a drop of olive oil in a sauté pan and sweat the fennel bulbs, onions, potatoes, chanterelles and garlic cloves in their skins for 2 minutes without colouring. Add salt, pour in 150 ml dry white wine and reduce fully.
  3. Then add 500 ml of chicken stock, the aromatic herbs and the zest of 1 lemon.
  4. Cut a round of greaseproof paper the shape of the sauté pan and place it over the vegetables. Cook gently for 15 minutes. Add 4 segments of tomato confit and the broad beans, stir and take the sauté pan off the heat immediately.
  5. Gently lift the vegetables out with a slotted spoon and transfer to a serving dish. Take out the muslin and reduce the sauce by half. Add 3 tablespoons of olive oil and stir well. Correct the seasoning and pour this sauce over the vegetables. Allow to cool.

Prepare the salad leaves

Ingredients

Quantity Ingredient
a handful wild rocket
a handful young sorrel or spinach leaves
2 sprigs coriander
a drizzle olive oil
sea salt
freshly ground black pepper

Method

  1. To cook the salad vegetables, remove the stalks from a handful of wild rocket and a handful of young sorrel or spinach leaves and wash. Pick the leaves off 2 sprigs of coriander. Combine in a salad bowl and season with a drizzle of olive oil, sea salt and freshly ground black pepper.
  2. Arrange the salad in bunches all around the vegetables and serve.
Tags:
Alain
Ducasse
Nature
nature
natural
healthy
simple
nutritious
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