Fresh Vegetable Medley
Chilled side dish of seasonal vegetables including artichoke, asparagus, leek, pearl onion, broad beans, mushrooms, and more, boiled and drizzled with vinaigrette.
Ingredients
artichoke (stem removed)
to taste
asparagus (peeled)
to taste
leek (peeled)
to taste
pearl onion
to taste
fava bean
to taste
mushroom
to taste
onion (chopped)
to taste
olive oil
80 ml
white wine
to taste
ground coriander
to taste
coriander seeds
to taste
bouquet garni
1 bunch
lemon juice (half for cooking the mushrooms, the rest)
to taste
crushed tomato
to taste
black raisins
to taste
vinaigrette
to taste
chives (chopped)
to taste
mint leaves
to taste
parsley leaves
to taste
Instructions
1
Sauté the onion
Sauté the chopped onion in 80 ml of olive oil.
2
Deglaze with wine
Add the white wine, ground coriander, coriander seeds, bouquet garni, salt, and pepper. Simmer for 2-3 minutes.
3
Cook the mushrooms
Add the mushrooms and half of the lemon juice. Cover and simmer over low heat for 4-5 minutes.
4
Drain the mushrooms
Remove the mushrooms and drain them.
5
Add tomato and raisins
Add the crushed tomato and raisins to the cooking liquid. Simmer for 5-6 minutes.
6
Combine and cool
Remove the bouquet garni, return the mushrooms, and let cool.
7
Blanch the vegetables
Bring salted water to a boil. Add the remaining lemon juice and a little olive oil, then cook the artichokes, asparagus, leeks, pearl onions, and fava beans separately. Drain and cool.
8
Cut the artichokes
Cut the artichokes into quarters.
9
Plate the dish
Spread the mushrooms and raisins on the base of a serving plate, arrange the vegetables neatly on top, and drizzle with vinaigrette.
10
Garnish and serve
Sprinkle with the chopped chives and finish with fresh mint and parsley leaves.
