Salad of cooked and raw seasonal vegetables by Laurent Pourcel

11 September 2006
Salad of cooked and raw seasonal vegetables by Laurent Pourcel


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

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

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

Guerande salt
roasted Szechuan pepper
olive oil
sunflower oil
lemon juice


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

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