Salad of cooked vegetables with lemon and oil

Salad of cooked vegetables with lemon and oil

Verdure cotte al limone e olio

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
2 large carrots, peeled and cut into quarters
2 fennel bulbs, trimmed and sliced
salt
pepper
200g red peppers, de-seeded and cut into eighths
8 asparagus stalks, trimmed
100g green beans, trimmed
2 courgettes, trimmed and cut lengthways into thick strips
good extra virgin olive oil
1 lemon, juiced

Method

  1. Put the carrots and fennel into a large pan of boiling salted water, and cook for 15 minutes. Then add the peppers, asparagus, beans and courgettes and cook for another 10 minutes, until soft. Remove from the heat, drain and leave to cool.
  2. Once cooled, arrange the vegetables on a serving platter, making a display with a nice sense of colour and shape. Drizzle with the olive oil and some drops of lemon juice. Season with a little salt and plenty of black pepper and serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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