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Mini-vegetables summer salad
by
Sylvain Stefanazzi,
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- Mini vegetables
- Carrots
- Vitelote potatoes
- Turnips
- Fennel
- Leek
Boil water. Place the vegetables into the boiled water (one by one) and cook 5–7 min.
When cooked, place the vegetables under cold water.
Dry the vegetables.
Arrange the vegetables on each plate by colour Accompany with a vinaigrette (lemon juice, olive oil, soya oil, salt and pepper).
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