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Steamed vegetables salad

Click on the dish picture to view recipe ingredients and preperation.

Ingredients

1 jumbo carrots
1 each green medium zucchini
1/2 Daikon root
2 ounces of baby kale
2 table spoon of Orange horse- radish Citronette
sea salt and black ground pepper

Julienne steamed green zucchini, carrots and Daikon root with baby spinach in a orange-horse-radish citronette

Preparation

Wash and peeled the carrots and cut fine julienne with a professional mandolin, cut the way also the green zucchini only the green part the center can be use for vegetable stock, and the Daikon root;
steamed the vegetable separately, then tossed in a bowl with the citronette, place in the center of the salad plate pile up with the tong and topped with the baby kale also tossed with the citronette.

Wine pairing Villa Bucci riserva verdicchio 2017






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