1. For the vegetable medley: Scald each type of vegetable separately for 1 minute in boiling water with a 4% salt content. As you finish scalding the vegetables, set them aside on a tray to cool at room temperature. Peel the tomatoes.
2. For the vinaigrette: Drizzle a bit of olive oil into a wide cooking pot and sauté the finely chopped shallots. Add the remaining ingredients except the scalded vegetables and let the mixture come to a boil.
3. Once the vinaigrette is boiling, add the scalded vegetables to the pot, let everything return to a boil and promptly remove the pot from the heat. The vegetable and vinaigrette mixture needs to cool quickly; to speed up the cooling process, transfer the mixture to a food-safe container and apply a sort of reverse bain-marie, using ice water. Keep the dish in the fridge and serve as you please.
For the vegetable medley
300 g white cauliflower, cut into bite-sized florets
300 g purple cauliflower, cut into bite-sized florets
300 g yellow cauliflower, cut into bite-sized florets
300 g green cauliflower, cut into bite-sized florets
20 orange baby carrots
20 purple baby carrots
20 yellow baby carrots
30 cherry tomatoes
For the vinaigrette
10 shallots, finely chopped
800 ml extra virgin olive oil
800 ml mineral water
300 ml apple cider vinegar
salt and pepper
Wrapped in muslin cloth:
1 bay leaf
30 parsley leaves
1 sprig of thyme
2 cayenne peppers, sliced open
12 black peppercorns, crushed
This recipe welcomes a variety of vegetables, meaning you can take advantage of seasonal produce or prepare it with just your personal favourites.
It makes the perfect garnish for fish or meat and can be served hot, warm or cold.