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- 3 turns of the Le Guérandais salt mill
- 2 carrots
- 1 red pepper and 1 yellow pepper
- 1 courgette
- 1 white or black radish
- 1 onion
- 1 celery stick
For the vinaigrette:
- olive oil
- red wine vinegar
- 1 tablespoon chopped chervil
Wash all the vegetables, peel the carrots and the radish, then cut into quarters lengthways.
With a peeler, peel long ribbons of vegetables.
Steam each vegetable separately for a few minutes. Avoid steaming for too long, so the ribbons stay crunchy!
Arrange the hot vegetables on the plate, add a drizzle of chervil vinaigrette and 3 turns of the Guérande salt mill.
To get ribbons with an even thickness, always peel towards you.